I’ve been playing around with this recipe for quite some time now.
The macaroon shell was adapted from a recipe I saw in a book. I don’t remember which one so I can’t give it credit.
The creamy dreamy coconut filling however was my idea! (so simple really)
My sister in law has been asking me to make these again, after the first time she tried them probably a year ago. So I decided I’d finally make them again, and shoot some pics to go with them and post it here for her and everyone else to make!
They’re so cute, and only made with 5 ingredients!
Five.
And 3 out of the 5 ingredients are derived from coconut.
And real food ingredients I might add.
And sooo yummy, one batch isn’t enough around here.
So a word to the wise, double up the batch ok? The best part is you can also freeze these bad boys. So you can eat them slowly instead of in one sitting!!!
Let’s get started shall we?
Ingredients
- Macaroon Tart Shells Ingredients
- 1 1/3 cup unsweetened shredded coconut flakes (see note below)*
- 2 large egg whites at room temperature
- 1/4 cup coconut sugar
- *see picture above of 3 sizes of coconut flakes. Use the medium flakes. If you use the smaller flakes you will need to use more for the tart shells
- Coconut Cream Filling
- 1 can full fat coconut milk refrigerated for at least 12 hours (I use Thai Kitchen brand)
- 2 Tbsp maple syrup
- 2 Tbsp large coconut flakes
Instructions
- Preheat oven to 350 degrees F
- Grease a mini muffin pan with coconut oil
- Meanwhile mix all tart shell ingredients together
- Drop 1 Tbsp coconut mixture Into each muffin cup. Using your thumb, make a hollow in the middle pressing the mixture into the side and bottom to form an even tart shell.
- Bake for 11-13 minutes until bottom is golden and coconut is toasted.
- Cool on wire racks for at least 10 minutes.
- Then carefully slide each shell out of the tin using a very thin spatula to do so. (this is the most frustrating part of making this dessert. So hang tight. If u have a silicone mini muffin tin that would be best)
- Cool completely on a rack.
- If you are making these in advance, feel free to refrigerate or freeze.
- Meanwhile toast large coconut flakes in a dry pan on the stove on medium heat for a few minutes until coconut is lightly toasted.
- Open coconut milk can carefully. The hard cream you're looking for will settle at the top. Scoop all the hard cream out of can and place in a medium mixing bowl. (use the coconut water for another recipe)
- Add maple syrup to the bowl with the cream and beat together with a hand mixer until smooth and no lumps remain.
- Divide the filling among the macaroons shells by placing about one tsp of coconut cream Into each shell .
- Top each tartlet with a few coconut flakes.
- Makes 18-24 tartlettes.
- Tart shells freeze well. If you've already filled the cream into the shell, you can also freeze, but let sit at room temperature for coconut cream to soften before eating.
