Rhubarb Coconut Macaroon Tarts

The contrast in these Rhubarb Coconut Macaroon Tarts is what makes them truly magical. A soft, jammy center of tangy rhubarb rests on a buttery, melt in your mouth crust all crowned with a golden, chewy coconut topping that smells as divine as it tastes.

Whether you’re baking for a springtime brunch, a potluck dessert table, or just looking to sweeten your afternoon tea, these tarts deliver in every way. They’re easy to make, naturally gluten-free, and freeze beautifully for that quick treat you’ll keep coming back to.

Full Recipe:

Ingredients:

For the Crust:

• 1/2 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 1 cup all-purpose or oat flour

• Pinch of salt

For the Rhubarb Filling:

• 1 1/2 cups chopped fresh rhubarb

• 2 tablespoons granulated sugar (adjust to taste)

• 1 teaspoon lemon juice

For the Coconut Topping:

• 2 large egg whites

• 1/2 cup granulated sugar

• 1 1/2 cups sweetened shredded coconut

• 1/2 teaspoon vanilla extract

• Pinch of salt

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with parchment liners.

2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Mix in the flour and salt until combined into a crumbly dough.

3. Press the dough firmly into the bottoms of the muffin tin cups to form the crust base. Set aside.

4. In a small saucepan, combine chopped rhubarb, sugar, and lemon juice. Simmer over medium heat for 5–7 minutes, until soft and slightly thickened. Allow to cool slightly.

5. In a separate bowl, whisk egg whites until frothy. Stir in the sugar, vanilla, salt, and shredded coconut until evenly combined.

6. Spoon about a teaspoon of the rhubarb mixture over each crust.

7. Top each with a generous scoop of the coconut mixture, gently pressing it down to adhere.

8. Bake for 20–25 minutes, or until the tops are golden brown.

9. Let the tarts cool completely in the tin before removing.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 180 kcal | Servings: 12 tarts

Rhubarb Coconut Macaroon Tarts: A Sweet-Tart Springtime Delight

There’s something undeniably magical about rhubarb. Its sharp, citrusy tang, vibrant pink hue, and tender texture after cooking make it a darling of the spring and early summer kitchen. Pair that with the rich, chewy, and toasty flavor of sweetened coconut, and you have a pairing that’s as surprising as it is irresistible. Rhubarb Coconut Macaroon Tarts are the kind of treat that instantly makes you feel like you’ve pulled off something sophisticated  even though they’re incredibly simple to make.

These delightful tarts combine the nostalgic warmth of a coconut macaroon with the structure and elegance of a fruit tart. Baked in muffin tins for individual portions, they’re a beautiful hybrid dessert that’s part rustic charm, part patisserie showcase. With a buttery shortbread-style base, a gooey rhubarb compote center, and a golden crown of shredded coconut, each bite delivers layers of texture and flavor that work in perfect harmony.

A Celebration of Texture and Flavor

What sets these tarts apart is the beautiful contrast in every layer. The crust is delicate, crumbly, and subtly sweet reminiscent of a classic Scottish shortbread. It provides the perfect foundation for the soft rhubarb filling, which is gently cooked down with a bit of sugar and lemon juice until it’s just thick enough to hold its shape without losing its tart, bright bite.

On top of that comes the real star for coconut lovers: a light, airy, and slightly crisp macaroon topping. Whipped egg whites bind together sweetened shredded coconut and sugar, creating that irresistible golden crust that’s chewy at the edges and soft in the center. Once baked, the toasty aroma of the coconut mingles with the tangy rhubarb, filling your kitchen with the kind of scent that immediately says “spring.”

Together, these three components create a play of textures that’s hard to resist crumbly, gooey, chewy, and crisp all in one small bite.

The Origins and Inspiration Behind the Recipe

This dessert is inspired by two classic favorites: the coconut macaroon and the fruit tart. Coconut macaroons have long been a staple in European baking, particularly in Jewish and Italian communities, where they were prized for being flourless and versatile. Traditionally made with whipped egg whites and coconut, they’re naturally gluten-free and can be as dense or light as you like.

Fruit tarts, on the other hand, have a longer history in French patisserie, known for their buttery crusts and vibrant seasonal fillings. Rhubarb tarts are particularly common in Germany and Scandinavia, where rhubarb is a much-loved garden plant and its tartness is offset with generous amounts of sugar or cream.

Combining these traditions results in something fresh and unique the macaroon topping replaces the typical custard or frangipane filling, while the rhubarb offers a surprising and vivid counterpoint to the coconut’s richness. The result is a treat that feels both rustic and refined, perfect for home bakers looking for something a bit outside the ordinary.

Seasonal & Dietary Considerations

Rhubarb is a quintessential spring ingredient, peaking between April and June depending on your region. Its short season makes it all the more special. Many bakers look forward to rhubarb season the way others anticipate pumpkin spice in fall it signals a change in the kitchen, a fresh wave of possibilities after a long winter of heavier flavors.

What makes these tarts particularly appealing is their adaptability. With a couple of simple tweaks, the recipe can be made entirely gluten-free oat flour or almond flour works well for the crust, making it suitable for those with celiac disease or gluten sensitivities.

Dairy-free versions are also easily achieved by swapping the butter for a plant-based alternative. And since the macaroon topping uses only egg whites, it’s a naturally low fat option that still provides satisfying texture and flavor. For those watching their sugar intake, the recipe is forgiving enough to allow for alternatives like maple syrup or coconut sugar, especially in the filling.

Perfect for Gatherings and Everyday Treats

Individually portioned and baked in muffin tins, these tarts are ideal for brunches, picnics, or dessert platters. Their small size makes them easy to transport and even easier to serve. They look beautiful on a tray without needing elaborate garnishing, though a light dusting of powdered sugar or a dollop of whipped cream wouldn’t go amiss.

They also freeze exceptionally well. Once fully cooled, they can be stored in an airtight container and frozen for up to two months. This makes them a great make-ahead dessert for holidays or events. You can pull out a few at a time to serve with afternoon tea, or warm them up gently for a cozy weeknight treat.

Pairing suggestions include lemon sorbet for a citrusy chill, vanilla bean ice cream to mellow the tartness, or even just a hot cup of herbal tea for balance. A lightly sweet Riesling or sparkling rosé also pairs beautifully if you’re serving them for a more upscale affair.

Tips & Tricks for Success

While the recipe is straightforward, a few small tips can elevate your results:

• Don’t skip greasing or lining your muffin tin. Coconut has a tendency to stick once baked, and a light coating of butter or parchment liners will make removal a breeze.

• Allow the tarts to cool completely before removing from the pan. The coconut topping firms up as it cools, making them much easier to handle.

• Taste your rhubarb. Depending on the variety and freshness, rhubarb’s tartness can vary. Feel free to adjust the sugar in the filling to suit your preference.

• Use a cookie scoop or tablespoon for consistent portions. This ensures even baking and makes the finished tarts more visually uniform.

Variations to Try

One of the best parts of a recipe like this is how easy it is to adapt based on what you have on hand or what’s in season:

• Swap in strawberries or raspberries if rhubarb isn’t available or you prefer a sweeter fruit.

• Add a spoonful of raspberry jam instead of making the filling from scratch for an ultra-quick shortcut.

• Try a touch of cardamom or cinnamon in the rhubarb compote for a warm, spiced variation.

• Add a splash of coconut extract to the topping for even more tropical flavor.

• Top with sliced almonds just before baking for an added crunch and visual appeal.

These variations not only bring different notes to the final dish but also encourage creativity in the kitchen — something that’s always welcome when baking.

Conclusion: 

Rhubarb Coconut Macaroon Tarts are a reminder of what makes seasonal baking so wonderful. They take a humble garden ingredient like rhubarb and elevate it through texture, contrast, and simplicity. There’s nothing overly complex or intimidating about the process, but the end result is something that feels far more impressive than the sum of its parts.

These tarts are the perfect marriage of rustic charm and refined flavor ideal for impressing guests, sharing at a spring gathering, or indulging in a quiet moment of baking joy. Whether you’re a lifelong rhubarb devotee or just discovering its appeal, this recipe is a delicious way to celebrate the season and your love of all things coconut and crumbly.

If you’re looking for a dessert that checks all the boxes easy, elegant, adaptable, and utterly delightful then these tarts deserve a place in your rotation. One bite, and you’ll understand why they’ve quickly become a favorite among those who try them.