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Rhubarb Coconut Macaroon Tarts

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Delightful tarts combining tart rhubarb with sweet coconut in a flaky shell, perfect for springtime gatherings.

Ingredients

Scale
  • 1/2 cup Unsalted Butter (or vegan butter)
  • 1/4 cup Granulated Sugar (or coconut sugar)
  • 1 cup All-Purpose Flour (or gluten-free flour)
  • 1 pinch Salt
  • 2 cups Chopped Fresh Rhubarb (or strawberries)
  • 2 tablespoons Lemon Juice
  • 3 Large Egg Whites (or aquafaba)
  • 1 cup Sweetened Shredded Coconut (or unsweetened)
  • 1 teaspoon Vanilla Extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the butter and sugar until light and fluffy.
  3. Gradually add the flour and salt, mixing until a dough forms.
  4. Press the dough into tartlet tins and poke holes in the bottoms.
  5. Bake for 15-20 minutes until lightly golden, then cool.
  6. In a saucepan, combine rhubarb and lemon juice, cooking until rhubarb softens (5-10 minutes), then cool.
  7. Whisk the egg whites until foamy, then mix in coconut, vanilla, and the rhubarb mixture.
  8. Spoon the mixture into cooled tart shells and smooth the tops.
  9. Bake for an additional 20-25 minutes until the topping is golden brown.
  10. Cool completely before serving.

Notes

These tarts can be customized for gluten-free and vegan diets. Experiment with different fruits and flavors.

Nutrition

Find it online: https://maymentora.com/rhubarb-coconut-macaroon-tarts-spring-treat/