Coconut Macaroon Tarts Recipe

Name: Coconut Macaroon Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1 tbsp demerara sugar or light brown sugar; 7 tbsp cold butter, chopped; 1 None egg; None None FOR THE FILLING; 3 None eggs; 1 cup granulated sugar; 2 cups flaked coconut; 8 tbsp (1 stick) unsalted butter, melted and cooled; None None Powdered sugar, for dusting; None None Raspberries, to serve (optional)

Servings: persons

1 1/2 cups flour
1 tbsp demerara sugar or light brown sugar
7 tbsp cold butter, chopped
1 None egg
None None FOR THE FILLING
3 None eggs
1 cup granulated sugar
2 cups flaked coconut
8 tbsp (1 stick) unsalted butter, melted and cooled
None None Powdered sugar, for dusting
None None Raspberries, to serve (optional)

1
Pulse flour, sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, add egg and enough iced water (about 1 tbsp) until mixture forms a ball. Roll into a log. Wrap in plastic wrap and refrigerate 30 mins.
2
Preheat the oven to 400u00b0F. Place six 4-inch tart pans with removable bottoms on a baking pan. Cut pastry into 6 even pieces. Roll each piece out between 2 sheets parchment paper to 5 1/2-inch rounds. Line tart pans with pastry, trimming edges. Refrigerate for 15 mins.
3
Line pastry with parchment paper and dried beans or pie weights. Bake for 15 mins. Remove paper and beans and bake for a further 5 mins, until golden. Cool in pans. Reduce oven to 350u00b0F.
4
Meanwhile, for the filling, whisk eggs and sugar in a large bowl. Mix in coconut and butter. Pour mixture evenly into tart crusts, smoothing tops with the back of a spoon.
5
Bake for 15-20 mins, until puffed and golden. Cool on wire rack for 10 mins. Dust with powdered sugar and serve with raspberries, if desired.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 1 tbsp demerara sugar or light brown sugar, 7 tbsp cold butter, chopped, 1 None egg, and more.

Yes, Coconut Macaroon Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Macaroon Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions