Blueberry Coconut Macaroon Tartlets
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25-30
A coconut macaroon crust, homemade whipped cream and blueberries unite in these yummy little tarts.
  • 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
Homemade whipped cream
  • ½ pint of heavy whipping cream
  • ½ – 1 tsp vanilla, to taste
  • ½ Tbsp sugar, to taste
Coconut Tartlets
  1. Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
  2. Spoon the mixture into greased mini muffin tins.
  3. Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
  4. 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.)
  5. Let them cool for a couple of minutes on a wire rack.
  6. Gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
  7. Let them cool completely on a wire rack.
  8. Store the macaroon tart shells in a sealed container. They can be made in advance.
Homemade Whipped Cream
  1. Mix the ingredients together.
  2. Beat them on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment until the cream transforms into fluffy peaks.
  1. Spoon homemade whipped cream into the coconut macaroons and top with roughly 3 blueberries per tartlet.
  2. Garnish with toasted coconut if desired.
Recipe by Itsy Bitsy Foodies at