Coconut Macaroon Tart with a Shortbread Crust

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.


15 thoughts on “Coconut Macaroon Tart with a Shortbread Crust”

  • 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.

  • 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?

  • Just wanted to let you know that your Coconut Macaroon Tart was a huge hit when I served it a few weeks ago. It was incredibly delicious. Thanks again for all the fantastic recipes.

  • This is a little late, but I just wanted to tell you that my guests went crazy over the Coconut Macaroon Tart a few weeks ago. It is incredibly delicious. Thanks again for all the great recipes.

  • 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!

  • This looks fantastic. As a matter of fact I’m making it for guests tonight. Just a couple of questions: How do you test for doneness?, and How long after baking do you remove the sides of the springform pan?
    Love your blog. I just stumbled upon it last week and I already have multiple recipes on my list to try soon. Thanks for a great recipe source. You do a beautiful job.

  • This tart looks fantastic. As a matter of fact, I’m making it today for our guests tonight. I have a couple questions: How do you test for doneness?, and How long after baking do I remove the sides of the springform pan? Thanks. By the way, I love your sight, I just found it recently and I already have multiple recipes on my list to make soon.

  • Thanks for your kind words and for pointing out this omission! I did correct the recipe! 🙂

  • 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

  • I am crazy about coconut…anything! Also like the idea of shortbread crust which is another favorite.

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