Macadamia Nut and Coconut Tart Recipe

Name: Macadamia Nut and Coconut Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups macadamia nuts; 1 (10-inch) pie crust; 1 cup shredded coconut flakes; 4 eggs; 1/2 cup sugar; 1/2 cup (packed) light brown sugar; 1 cup light corn syrup; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 4 tablespoons butter, melted; 1 tablespoon flour; 8 scoops of vanilla ice cream

Servings: persons

2 cups macadamia nuts
1 (10-inch) pie crust
1 cup shredded coconut flakes
4 eggs
1/2 cup sugar
1/2 cup (packed) light brown sugar
1 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
4 tablespoons butter, melted
1 tablespoon flour
8 scoops of vanilla ice cream

1
Preheat the oven to 375 degrees F. Place the nuts on a baking sheet and toast until golden, about 8 to 10 minutes.
2
Remove from the oven and cool completely.
3
Using a sharp knife, roughly chop the nuts.
4
Line a 10-inch tart pan with pastry.
5
Sprinkle the nuts and coconut over the pastry.
6
In a mixing bowl, beat the eggs.
7
Combine the sugar, brown sugar, corn syrup, vanilla, salt, butter and flour.
8
Mix well.
9
Pour the mixture over the macadamia nuts and coconut.
10
Place in the oven on sheet tray and bake for about 45 to 50 minutes, or until the filling sets.
11
Remove from the oven and cool completely.
12
Serve each piece of pie with a scoop of ice cream.

1088

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 2 cups macadamia nuts, 1 (10-inch) pie crust, 1 cup shredded coconut flakes, 4 eggs, and more.

Yes, Macadamia Nut and Coconut Tart 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!

Macadamia Nut and Coconut Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions