Raspberry Lemonade Coconut Macaroon Tartlets

Tue, Apr 29, 2014

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These raspberry lemonade tartlets are perfect for Mother’s Day or any other spring brunch. The beautiful pink color is reminiscent of flowers and the shade of pink can be adjusted by changing the ratio of raspberry juice and lemon juice.

These tartlets came to fruition when I adapted the Lemon Coconut Macaroon Tartlets (adding raspberries to the lemon curd) to fit the pink color theme of a baby shower that I threw for a friend: {Jungle Baby Girl Shower}.

Raspberry Lemonade Coconut Macaroon Tartlets

Author: Itsy Bitsy Foodies

Recipe type: Dessert

Prep time: 25 mins

Cook time: 20 mins

Total time: 45 mins

Serves: 25-30

Adjust the ratio of raspberry juice and lemon juice to suit your color and taste preference in these raspberry lemonade tartlets.

Ingredients

Lemon Filling

◦¾ cup sugar
◦1 Tbsp plus 2 tsp cornstarch
◦½ tsp grated lemon rind
◦⅓ cup water
◦⅓ cup fresh lemon juice & raspberry juice, split
◦1 egg

Coconut Macaroon Tart Shells

◦2 cups coconut flakes
◦½ cup sugar
◦¼ cup plus 2 Tbsp flour
◦1 tsp vanilla extract
◦2 egg whites

Homemade Whipped Cream

◦½ pint of heavy whipping cream
◦½ – 1 tsp vanilla, to taste
◦½ Tbsp sugar, to taste
◦Toasted coconut flakes

Instructions

Raspberry Lemonade Curd Filling

Combine the sugar, cornstarch and lemon rind in a sauce pan.
Gradually whisk in the water and lemon/raspberry juice.
Bring the mixture to a boil over medium heat and let it cook for 1 minute, stirring it constantly.
Beat the egg in a separate bowl.
Gradually pour ¼ of the hot lemon/raspberry mixture into the egg, stirring the egg constantly so that it doesn’t cook.
Once it is blended together, stir the egg back into the rest of the lemon mixture and cook it over medium heat until it thickens.
Pour the raspberry lemonade curd into a bowl and let it cool.
Once cooled, you can cover the raspberry lemonade filling with plastic wrap and let it chill in the refrigerator until you are ready to fill the macaroon tart shells.

Coconut Macaroon Tart Shells

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 and up the sides to form a thin crust.
Bake the 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.
Then, gently run a knife around the edges to loosen them from the pan and remove them from the muffin tins.
Let them cool completely on a wire rack.

Toasted Coconut

Sprinkle coconut flakes on a baking pan.
Bake them at 375 degrees for several minutes until they are lightly golden.
Watch them carefully and stir them often to ensure that they don’t over bake.
Remove them from the oven and let them cool on the pan. (The flakes will harden and crisp up as they cool.)

Homemade Whipped Cream

Mix the cream, sugar and vanilla 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

Spoon approximately one teaspoon of raspberry lemonade curd filling into each coconut macaroon tart shell.
Top with homemade whipped cream and sprinkle with toasted coconut flakes.
It is best to store the macaroons separately from the lemon filling and assemble them to order so that they don’t get soggy. If you have any assembled tartlets left over, refrigerate them in a sealed container.