Rhubarb Coconut Macaroon Tarts – A Unique Spring Dessert Idea

These Rhubarb Coconut Macaroon Tarts are a celebration of spring flavors — tangy, jammy rhubarb nestled inside a chewy, golden coconut macaroon shell. They’re elegant yet rustic, sweet yet tart, and completely unforgettable.

Perfect for spring brunches, Easter desserts, garden parties, or anytime rhubarb is in season, these tarts combine classic coconut macaroons with a bright fruit filling for a dessert that feels both nostalgic and refreshingly new.

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Why This Dessert Stands Out

• Naturally gluten-free
• Perfect balance of sweet & tart
• Beautiful individual servings
• Great use of fresh spring rhubarb
• Impressive yet approachable

The chewy coconut shell contrasts beautifully with the soft, tangy rhubarb center.

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Ingredients

Coconut Macaroon Tart Shells

• Sweetened shredded coconut
• Granulated sugar
• Egg whites
• Vanilla extract
• Salt

Rhubarb Filling

• Fresh rhubarb, finely chopped
• Sugar
• Lemon zest
• Lemon juice
• Unsalted butter

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Instructions

1. Preheat oven to 350°F (175°C). Grease a mini tart or muffin pan.
2. Mix coconut, sugar, egg whites, vanilla, and salt until sticky.
3. Press coconut mixture firmly into tart wells, forming shells.
4. Bake shells until lightly golden. Remove and cool slightly.
5. Simmer rhubarb, sugar, lemon zest, lemon juice, and butter until thick and jammy.
6. Spoon warm rhubarb filling into coconut shells.
7. Return tarts to oven and bake briefly until set.
8. Cool completely before serving.

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Flavor & Texture Notes

The coconut shells are chewy inside with crisp edges, while the rhubarb filling is bright, tangy, and silky. Together, they create a dessert that’s light, balanced, and deeply satisfying.

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Best Rhubarb Tips

• Use bright red stalks for color
• Avoid thick, woody stalks
• Dice finely for smooth filling

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Make-Ahead & Storage

• Store in refrigerator up to 3 days
• Best served at room temperature
• Do not freeze (texture changes)

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Creative Variations

• Add strawberries to the rhubarb
• Drizzle with white chocolate
• Top with whipped cream
• Use lime zest instead of lemon

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