Go Back

Rhubarb Coconut Macaroon Tarts – A Unique Spring Dessert Idea

Chewy coconut macaroon tarts filled with tangy, jammy rhubarb for a bright spring dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 mini tarts
Course: Dessert
Cuisine: American, Spring
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Macaroon Shells
  • 2.5 cups shredded coconut sweetened
  • 0.5 cup sugar
  • 3 egg whites
Rhubarb Filling
  • 2 cups rhubarb finely chopped
  • 0.5 cup sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Saucepan
  • Mini tart pan or muffin tin

Method
 

  1. Prepare and bake coconut shells.
  2. Cook rhubarb filling until thick.
  3. Fill shells and bake briefly.
  4. Cool before serving.

Notes

Dust with powdered sugar before serving for extra elegance.