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Delicious Rhubarb Coconut Macaroon Tarts ready to be served.

Rhubarb Coconut Macaroon Tarts

Delightful tarts with a buttery shell, luscious rhubarb filling, and a fluffy coconut topping, perfect for Thanksgiving or any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Thanksgiving
Calories: 180
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup rhubarb, chopped Fresh or frozen rhubarb can be used.
  • 1/2 cup sugar Can be substituted with honey or maple syrup.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1 tablespoon cornstarch To thicken the filling.
For the topping
  • 1 cup sweetened shredded coconut Essential for texture and flavor.
  • 2 large egg whites Acts as a binder.
  • 1/4 teaspoon salt Enhances overall flavor.
For assembly
  • 1 prepared tart shell prepared tart shell Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium saucepan, combine the chopped rhubarb, sugar, vanilla extract, and cornstarch. Cook over medium heat until rhubarb is tender.
  3. In a separate bowl, mix coconut, egg whites, and salt until combined.
Assembly
  1. Press the coconut mixture into the prepared tart shell as a barrier.
  2. Spoon the rhubarb filling on top of the coconut layer.
Baking
  1. Bake in the preheated oven for 25 to 30 minutes until golden.
  2. Allow to cool before serving.

Notes

Chill in the fridge for best results. These tarts can be made ahead of time.