INTRODUCTION
Golden Coconut Macaroon Tart is a luxurious dessert that combines a crisp buttery tart crust with a chewy, golden coconut macaroon filling. The contrast between the crunchy base and the soft, toasted coconut top makes every bite irresistible. This tart is inspired by classic French tarts and traditional coconut macaroons, bringing both together in one elegant dessert perfect for tea time, holidays, or special gatherings.
INGREDIENTS
For the Tart Crust
1 ½ cups all-purpose flour
½ cup powdered sugar
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 large egg yolk
2 tablespoons cold milk or water
½ teaspoon vanilla extract
For the Coconut Macaroon Filling
3 cups sweetened shredded coconut
¾ cup granulated sugar
3 large egg whites
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
¼ cup melted butter
¼ cup heavy cream or coconut cream
Optional Glaze or Finish
2 tablespoons honey or apricot jam (for brushing)
Extra toasted coconut for topping
INSTRUCTIONS
Prepare the Tart Crust
In a large bowl, mix flour, powdered sugar, and salt. Add cold butter and rub with your fingers until the mixture looks like coarse crumbs. Add egg yolk, milk, and vanilla. Mix just until a dough forms. Shape into a disk, wrap, and chill for 30 minutes. Roll the dough out and press into a tart pan. Trim edges. Prick the base with a fork and chill again for 10 minutes. Bake at 180°C (350°F) for 12–15 minutes until lightly golden. Let cool slightly.
Prepare the Coconut Filling
In a bowl, whisk egg whites with sugar and salt until foamy but not stiff. Add vanilla, almond extract if using, melted butter, and cream. Stir in shredded coconut until fully coated.
Assemble the Tart
Spoon the coconut mixture evenly over the baked crust. Press gently so it forms an even layer.
Bake the Tart
Return to oven and bake at 170°C (340°F) for 25–30 minutes until the top is golden brown and slightly crisp while the inside stays soft and chewy.
Finish
Brush the hot tart lightly with honey or warmed jam for shine. Sprinkle with extra toasted coconut if desired. Cool before slicing.
METHOD
This recipe uses a pre-baked tart shell to prevent sogginess and ensures the coconut topping bakes evenly. The egg whites bind the coconut while sugar caramelizes on top, creating the golden crust. Slow baking keeps the center moist and chewy.
HISTORY
Coconut macaroons originated in Europe as almond-based pastries and evolved in tropical regions using coconut instead of nuts. The tart version is a modern adaptation combining French tart pastry with the beloved coconut macaroon filling.
BENEFITS
Coconut provides healthy fats and fiber. Eggs add protein, and the dessert is naturally gluten-light when adapted with almond flour. It’s rich but satisfying in small slices.
VARIATIONS
Add a thin layer of dark chocolate or caramel on the crust before the coconut filling. Mix in lime or lemon zest for freshness. Replace half the coconut with ground almonds for a nuttier texture. Make mini tartlets for parties.
NUTRITION (approximate per slice)
Calories 320
Carbohydrates 34 g
Fat 18 g
Protein 4 g
Fiber 3 g
CONCLUSION
Golden Coconut Macaroon Tart is the perfect balance of crisp, chewy, sweet, and buttery. It looks elegant, tastes indulgent, and is surprisingly easy to make. Whether served plain or dressed with chocolate or fruit, this tart always feels special.
LOVERS
This dessert is loved by coconut fans, pastry lovers, and anyone who enjoys golden, bakery-style treats with a soft interior and crunchy crust. It pairs beautifully with tea, coffee, or a scoop of vanilla ice cream.