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Rhubarb Coconut Macaroon Tarts

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Delicious tarts combining sweet coconut and tart rhubarb, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup Unsalted Butter (or vegan butter)
  • 1/4 cup Granulated Sugar (or coconut sugar)
  • 1 cup All-Purpose or Oat Flour (or gluten-free flour)
  • 1 pinch Salt
  • 2 cups Chopped Fresh Rhubarb (or strawberries/other fruits)
  • 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 unsalted butter and granulated sugar until light and fluffy. Gradually mix in flour and a pinch of salt to form a dough.
  3. Press the dough into tartlet tins, covering the bottom and sides. Poke holes in the bottom with a fork.
  4. Bake for 15-20 minutes or until golden brown.
  5. In a saucepan, combine chopped rhubarb and lemon juice over medium heat until soft. Cool once done cooking.
  6. Whisk egg whites until foamy, then mix in shredded coconut, vanilla extract (if using), and cooled rhubarb.
  7. Fill each tart shell with rhubarb and coconut mixture, smoothing the tops.
  8. Bake filled tarts for an additional 20-25 minutes until golden brown.
  9. Let cool before serving. Optionally dust with powdered sugar or serve with whipped cream or ice cream.

Notes

Use silicone baking molds for easy removal. Feel free to substitute fruits and adjust sugar levels as needed.

Nutrition

Find it online: https://hwepodcast.com/rhubarb-coconut-macaroon-tarts/