Golden Coconut Macaroon Tart
This Golden Coconut Macaroon Tart is the kind of dessert that feels classic and special at the same time. It combines a crisp, buttery tart shell with a golden, chewy coconut macaroon filling that is lightly crisp on top and soft in the center. The flavor is rich without being heavy, with toasted coconut notes and gentle sweetness that make every bite satisfying. It works beautifully as a dinner party dessert, a holiday bake, or a weekend treat when you want something a little more refined but still comforting and familiar.
Preparation time: 20 minutes
Baking time: 35 to 40 minutes
Cooling time: 30 minutes
Total time: About 1 hour 30 minutes
Ingredients
Tart Shell
All purpose flour
Unsalted butter, cold and cubed
Granulated sugar
Salt
Egg yolk
Cold water, as needed
Coconut Macaroon Filling
Unsweetened shredded coconut
Sweetened condensed milk
Egg whites
Vanilla extract
Almond extract (optional)
Salt
Instructions
Preheat the oven to 175°C (350°F) and lightly grease a tart pan.
In a bowl, mix flour, sugar, and salt for the tart shell.
Rub the cold butter into the flour mixture until it resembles coarse crumbs.
Add egg yolk and a little cold water, mixing just until a dough forms.
Press the dough evenly into the tart pan, covering the base and sides.
Prick the base lightly with a fork and chill for 10 minutes.
Bake the tart shell for 12 to 15 minutes until lightly golden, then set aside.
In another bowl, mix shredded coconut, condensed milk, vanilla, almond extract, and salt.
In a separate bowl, whisk egg whites lightly until frothy, then fold into the coconut mixture.
Spread the filling over the warm tart shell and bake for 20 to 25 minutes until the top is golden. Cool before slicing.
Tips
Use cold butter to ensure a crisp, flaky tart shell.
Do not overwork the dough to avoid toughness.
Press the dough evenly so it bakes uniformly.
Blind baking is optional but helps prevent a soggy base.
Use unsweetened coconut to balance the sweetness of condensed milk.
Lightly toast coconut beforehand for deeper flavor if desired.
Fold egg whites gently to keep the filling light.
Bake until the top is deeply golden, not pale.
Cool completely before cutting for clean slices.
Store leftovers covered at room temperature for one day or refrigerate for longer storage.
Variations
Add a thin layer of fruit jam under the coconut for contrast.
Use dark chocolate spread on the base for a richer tart.
Replace almond extract with lemon zest for brightness.
Make mini tartlets for individual servings.
Use a graham cracker crust for a quicker base.
Add chopped nuts like almonds or pistachios for crunch.
Drizzle melted chocolate over the top once cooled.
Add a pinch of cinnamon for warm spice notes.
Use coconut cream instead of condensed milk for less sweetness.
Top with toasted coconut flakes for extra texture.
Q and A
Can I make this tart ahead of time?
Yes, it keeps well for up to two days when stored properly.
Can I freeze the tart?
Yes, freeze fully cooled slices and thaw at room temperature.
Why is my filling too soft?
It may need a few extra minutes of baking.
Can I use sweetened coconut?
Yes, but reduce the condensed milk slightly.
Is this tart very sweet?
It is balanced, with sweetness mainly from the coconut layer.
Can I skip almond extract?
Yes, it is optional and purely for flavor depth.
How do I know it is done?
The top should be golden and lightly crisp.
Can I make it gluten free?
Yes, use a gluten free flour blend for the crust.
Does it need refrigeration?
Only if storing longer than one day.
What pairs well with this tart?
Light whipped cream or fresh berries work beautifully.
Nutrition
(Approximate per slice)
Calories: 320 to 360
Protein: 5 g
Fat: 18 g
Carbohydrates: 38 g
Fiber: 3 g
Sugar: 22 g
Values vary depending on portion size and ingredients used.
Conclusion
Golden Coconut Macaroon Tart is a dessert that feels timeless. The contrast between crisp pastry and chewy coconut filling makes it satisfying without being overwhelming. It is elegant enough for special occasions yet simple enough to bake without stress. Whether served plain, with fruit, or with a touch of chocolate, this tart delivers warm coconut flavor and a beautiful golden finish that always impresses.