Blueberry Coconut Macaroon Tartlets

Wed, Sep 8, 2010

Desserts, Itsy Bitsy Foodies Sightings, Pies & Tarts, Search by Course, Taste For Life, TasteSpotting

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Coconut macaroon tartlets {made with coconut macaroon tart shells} are one of my favorite desserts for any event. With the addition of blueberries in this rendition, they made it on my Tapas For a Cure menu. You can flavor your homemade whipped cream with vanilla or almond extract. I like to use frozen berries because I love the refreshing, icy texture they add to the dessert but you can use fresh or thawed berries.

Blueberry Coconut Macaroon Tartlets

Recipe Type: Dessert

Author: Itsy Bitsy Foodies

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 25-30

A coconut macaroon crust, homemade whipped cream and blueberries unite in these yummy little tarts.

Ingredients

Coconut macaroon tart shells:
2 cups coconut flakes
1/2 cup sugar
1/4 cup plus 2 Tbsp flour
1 tsp vanilla extract
2 egg whites
Tartlets
Blueberries, fresh or frozen
Homemade whipped cream
1/2 pint of heavy whipping cream
1/2 – 1 tsp vanilla, to taste
1/2 Tbsp sugar, to taste

Instructions

Coconut Tartlets

Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
Spoon the mixture into greased mini muffin tins.
Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are lightly browned. (Be careful not to over bake them.)
Let them cool for a couple of minutes on a wire rack.
Gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
Let them cool completely on a wire rack.
Store the macaroon tart shells in a sealed container. They can be made in advance.

Homemade Whipped Cream

Mix the ingredients together.
Beat them on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment until the cream transforms into fluffy peaks.

Tartlets