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Rhubarb Coconut Macaroon Tarts

Rhubarb Coconut Macaroon Tarts for Sweet Spring Bliss

Celebrate spring with Rhubarb Coconut Macaroon Tarts—an easy gluten-free dessert that combines chewy coconut with tangy rhubarb.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 tarts
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1/2 cup Unsalted Butter Use dairy-free butter for a vegan option.
  • 1/4 cup Granulated Sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1 cup All-Purpose Flour or Oat Flour Substitute with gluten-free flour mix for a gluten-free version.
  • 1 pinch Salt Balances sweetness.
Filling
  • 2 cups Fresh Rhubarb Substitute with chopped strawberries or peaches when out of season.
  • 1 tablespoon Lemon Juice Brightens flavor.
Topping
  • 2 whites Egg Whites Aquafaba can be used as a vegan alternative.
  • 2 cups Sweetened Shredded Coconut
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt Further balances sweetness.

Equipment

  • Muffin tin
  • Mixing Bowl
  • saucepan
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with parchment paper.
  2. Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Gradually mix in flour and salt until dough resembles coarse crumbs. Press firmly into the muffin tin.
  3. In a saucepan, combine chopped rhubarb, sugar, and lemon juice over medium heat. Cook for 5-7 minutes until tender. Remove from heat and let cool slightly.
  4. Whisk egg whites until frothy, then fold in shredded coconut, vanilla extract, and salt until well combined.
  5. Spoon the rhubarb filling into each crust and top with the coconut mixture, pressing gently to adhere.
  6. Bake for 20-25 minutes until the topping is golden brown. Monitor closely to avoid over-baking.
  7. Cool the tarts in the tin for 10-15 minutes before gently removing them using a fork or knife.

Nutrition

Serving: 1tartCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 7gCholesterol: 40mgSodium: 50mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store tarts at room temperature for up to 2 days, or in the fridge for up to 1 week. For freezing, wrap each tart and store for up to 2 months. To reheat, place in an oven at 300°F (150°C) for 10-15 minutes.

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