Description
Indulge in the delightful combination of tangy rhubarb and sweet coconut in these bite-sized Rhubarb Coconut Macaroon Tarts. A quick and easy seasonal dessert that’s perfect for spring gatherings or anytime you crave a delicious treat.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2 cups diced rhubarb
– 1 cup shredded coconut
Instructions
1. – Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. – In a medium bowl, combine the flour, sugar, butter, egg, vanilla, and salt. Mix until a dough forms.
3. – Divide the dough evenly among the muffin cups, pressing it into the bottom and up the sides to create a tart shell.
4. – In a separate bowl, mix the diced rhubarb and shredded coconut.
5. – Spoon the rhubarb-coconut mixture into the tart shells, filling them to the top.
6. – Bake for 25-30 minutes, or until the tarts are golden brown and the rhubarb is tender.
7. – Allow the tarts to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a more tart flavor, add an extra 1/4 cup of diced rhubarb. For a sweeter version, increase the sugar in the filling by 2 tablespoons. These tarts can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American