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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts for a Sweet Spring Treat

Enjoy delightful Rhubarb Coconut Macaroon Tarts, a scrumptious gluten-free dessert combining chewy coconut and sweet-tart rhubarb for a perfect spring treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 tarts
Course: Desserts
Cuisine: Gluten-Free
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup unsalted butter For a vegan version, swap it with dairy-free butter.
  • ½ cup granulated sugar Adjust based on your preferred sweetness.
  • 1 cup all-purpose or oat flour Substitute with gluten-free flour to keep it gluten-free.
  • 1 pinch salt Enhances flavor.
For the Filling
  • 2 cups fresh rhubarb Can be replaced with strawberries or other seasonal fruits.
  • ⅓ cup sugar To balance the sweetness of the rhubarb.
  • 1 tablespoon lemon juice Brightens the filling.
For the Topping
  • 2 large egg whites Whisk until frothy for the best results.
  • 2 cups sweetened shredded coconut Use unsweetened coconut if looking for less sweetness.
  • 1 teaspoon vanilla extract Optional, but recommended for flavor.

Equipment

  • muffin tin
  • mixing bowl
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners or grease it with butter.
  2. Cream together ½ cup of unsalted butter and ½ cup of granulated sugar until light and fluffy. Gradually mix in 1 cup of flour and a pinch of salt until crumbly. Press into muffin cups.
  3. In a saucepan, combine 2 cups of chopped rhubarb, ⅓ cup of sugar, and 1 tablespoon of lemon juice. Cook for 5–7 minutes until softened and thickened. Let cool slightly.
  4. Whisk 2 egg whites until frothy. Fold in 2 cups of sweetened shredded coconut, a splash of vanilla extract, and a pinch of salt.
  5. Spoon the rhubarb filling into each crust, then dollop the coconut mixture on top. Press down gently to adhere.
  6. Bake for 20–25 minutes until the tops are golden brown. Cool completely before removing from the muffin tin.
  7. Once cooled, serve warm or at room temperature, optionally pairing with vanilla ice cream or whipped cream.

Nutrition

Serving: 1tartCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 75mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Ensure the egg whites are beaten well for a light topping. Adjust sweetness based on rhubarb tartness, and use fresh ingredients for better flavor.

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