Rhubarb Coconut Macaroon Tarts

Introduction

Rhubarb Coconut Macaroon Tarts are a delightful treat that combines the tangy flavor of fresh rhubarb with the sweet chewiness of coconut. These little tarts are not only easy to make but also a delicious way to use fresh seasonal ingredients. With a crispy exterior and a moist, flavorful filling, they are sure to impress family and friends alike.

Why Make This Recipe

If you are looking for a unique dessert that stands out, these tarts are perfect. They are simple to prepare, and the bright tartness of rhubarb pairs wonderfully with the sweetness of coconut. Plus, they’re a great way to enjoy fresh rhubarb, which is often overlooked. Whether you are hosting a gathering or just want to treat yourself, these tarts will surely be a hit!

How to Make Rhubarb Coconut Macaroon Tarts

Ingredients:

1 cup finely chopped fresh rhubarb
1 tablespoon honey
2 cups sweetened shredded coconut
2 large egg whites
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup almond flour
1/4 teaspoon almond extract
Optional: powdered sugar for dusting

Directions:

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners or lightly grease it.
In a small saucepan over low heat, combine the chopped rhubarb and honey. Cook for about 5 minutes until the rhubarb is softened. Remove from heat and let it cool.
In a large bowl, mix together the sweetened shredded coconut, almond flour, granulated sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until frothy. Gently fold the frothy egg whites into the coconut mixture.
Stir in the cooled rhubarb and almond extract.
Spoon the mixture into the muffin cups, pressing down gently to shape each tart.
Bake for 25-30 minutes, or until the edges are golden brown and the tops are firm.
Let the tarts cool in the muffin tin for 10 minutes before transferring them to a wire rack. Dust with powdered sugar if desired.

How to Serve Rhubarb Coconut Macaroon Tarts

These tarts can be served warm or at room temperature. They make a great standalone dessert, but you can also consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Dusting them with powdered sugar adds a nice touch.

How to Store Rhubarb Coconut Macaroon Tarts

To store leftover tarts, place them in an airtight container at room temperature for up to 2 days. If you need to store them longer, keep them in the refrigerator for up to a week. You can also freeze the tarts for up to 3 months; just make sure to wrap them well.

Tips to Make Rhubarb Coconut Macaroon Tarts

Make sure to chop the rhubarb finely for even cooking and distribution in the tarts.
Don’t skip the cooling step for the rhubarb; letting it cool helps keep the mixture from becoming too runny when added to the coconut.

Variation

If you want to switch things up, consider adding chocolate chips or nuts for extra texture and flavor. You can also substitute the almond extract for another flavor, such as coconut or lemon, to suit your taste.

FAQs

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain any excess moisture before cooking.

2. Are these tarts gluten-free?
Yes, these tarts are gluten-free since they are made with almond flour instead of regular flour.

3. Can I use unsweetened coconut?
You can use unsweetened coconut, but you may want to add a bit more sugar to balance out the flavors, as the sweetened version impacts the overall sweetness of the tarts.

With these simple steps, you can make delicious Rhubarb Coconut Macaroon Tarts that are sure to delight! Enjoy your baking!