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.
- Coconut macaroon tart shells:
- 2 cups coconut flakes
- ½ cup sugar
- ¼ cup plus 2 Tbsp flour
- 1 tsp vanilla extract
- 2 egg whites
- Blueberries, fresh or frozen
- ½ pint of heavy whipping cream
- ½ – 1 tsp vanilla, to taste
- ½ Tbsp sugar, to taste
- 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.
- 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.
- Spoon homemade whipped cream into the coconut macaroons and top with roughly 3 blueberries per tartlet.
- Garnish with toasted coconut if desired.
Coconut Macaroon Recipe Source: Cooking Light Five Star Recipes: The Best of 10 Years
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Tags: blueberries, coconut, coconut macaroon, mini tarts, tarts, whipped cream
Oooooh, I adore this idea! What a great combination of colors. 🙂