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My sister Annie was a guest blogger yesterday and I'm featuring her again today. When I arrived at her house last week, she had this beautiful Coconut Macaroon Tart with a Shortbread Crust just waiting to greet me! YUM! We enjoyed it on her awesome rooftop terrace that looks out over the Ohio River (see picture below) but believe me, this tart will receive rave reviews no matter where you serve it! Thanks Annie!
This Coconut Macaroon torte has become a favorite in our house since the day my sweet friend and neighbor Joanne so graciously shared this with us. I was busy on the phone with subcontractors one day as we were finishing up the "forever" check list of things to be finished in our new home and she quietly popped in and set this on my counter. Later that evening we took our first bite and it has been loved by all ever since. Cute story.................She had made it in a pie crust, which was beautiful but, as my sister Chris can attest..... we always seem to have to "tweak" things a bit. I love shortbread and thought the combination would be great. One night Joanne and her husband were here for dinner and I served this dessert to them. She went on and on about how delicious it was and asked for the recipe. I said, " It's your recipe! I just made a few "tweaks" to it." Either way you serve it.... you too, will be delighted.
I like to serve each slice with a swirl of carmel sauce on the plate and a few raspberries or a strawberry for a beautiful presentation. - Annie
Coconut Macaroon Tart with a Shortbread Crust
1 ½ c. sugar
2 eggs
½ t. salt
½ c butter, melted
¼ c. milk
¼ c. flour
1 c. shredded coconut
Short Bread Crust
1 stick butter, melted
¼ c. sugar
1 c. flour
1 t. salt
Blend butter with sugar until well mixed. Add salt and flour. Spread shortbread crust into bottom of spring form pan and one inch on sides.
Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour – blend well. Add milk. Fold in ½ of coconut. Pour into crust. Sprinkle other half of coconut over the top and bake 325 for about 50-60 minutes.
Carolyn says
This looks wonderful. I’m wondering what size springform pan to use? I’m guessing 9”. Carolyn
Chris Scheuer says
Hi Carolyn, you can use a 9 or 10-inch springform.
Annie Nonimus says
It was very easy to make. Took probably 20 minutes to prep. Everyone agreed that it was delicious, and tasted similar to a favorite Hawaiian dessert called Butter Mochi.
Annie Nonimus says
I have a question: Is the shredded coconut in the recipe freshly grated coconut? Or is it the packaged flaked unsweetened coconut? Or the packaged flaked and sweetened coconut?
Chris Scheuer says
Hi Annie, we used packaged coconut. Honestly, sweetened or unsweetened is fine - it doesn't seem to make much difference.
The Café Sucré Farine says
Hi crumb snatcher, thanks for stopping by and for your kind words! I bake it for the recommended time and then check to see if it still wiggled - if it does I bake it just a bit longer. And leave it in the pan for about an hour or so. Have fun tonight!
The Café Sucré Farine says
Thanks for your kind words and for pointing out this omission! I did correct the recipe! 🙂
Anonymous says
I love your blog and all the recipes look fabulous. I am so anxious to make the Macaroon tart but I don't know what to do with the other half of the coconut. Please help me!!
Many Thanks,
Kathy
Paula {Salad in a Jar} says
I love ANYTHING with coconut but add a shortbread crust and I lose all self-discipline.
Paula {Salad in a Jar} says
I am crazy about coconut...anything! Also like the idea of shortbread crust which is another favorite.
Pam says
What I would give for a big slice of this tart... it looks wonderful.
Carolyn says
Can I come visit Annie too? BEcause I would love to have this waiting for me!