Coconut Macaroon Filled Tartlets Recipes

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COCONUT MACAROON TARTLETS



Coconut Macaroon Tartlets image

Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies and Tarts."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 dozen

Number Of Ingredients 12

1 1/2 cups shredded unsweetened coconut
2 large egg whites
1/4 cup sugar
1 cup heavy cream
1 vanilla bean, halved lengthwise
1/4 cup toasted shaved coconut, for garnish
1/2 cup semisweet chocolate, finely chopped
1/3 cup bittersweet chocolate (60 percent cacao), finely chopped
1/2 cup heavy cream
1 1/2 teaspoons honey
1/8 teaspoon coarse salt
1/4 teaspoon pure vanilla extract

Steps:

  • Make the crust: Preheat oven to 350 degrees.
  • In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
  • Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
  • Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
  • Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
  • Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
  • Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.

COCONUT-MACAROON TARTLETS



Coconut-Macaroon Tartlets image

These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 7

1 1/2 cups shredded unsweetened coconut
2 large egg whites
1/4 cup sugar
1 cup heavy cream
1 vanilla bean, split in half lengthwise
1/2 ounce crystallized ginger, finely chopped
Vegetable-oil cooking spray

Steps:

  • Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.
  • Coat 12 two-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.
  • Bake crusts until golden brown, about 25 minutes.
  • Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.
  • Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.

COCONUT MACAROON TART



Coconut Macaroon Tart image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 11

Sweet Shortcrust Pastry, recipe follows
3 eggs
8 ounces caster sugar (superfine)
1 teaspoon ground cinnamon
5 ounces desiccated coconut (unsweetened shredded or ground coconut)
1 stick plus 1 tablespoon butter, melted
Icing sugar (confectioners'), for dusting
7 ounces all-purpose flour, sifted
1 tablespoon icing sugar (confectioners')
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

Steps:

  • This decorative tart goes well with ice cream and makes a good dinner party dessert. The coconut is naturally oily, which helps to preserve the tart for a few days.
  • Make the Sweet Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using.
  • Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven and set aside in the tin while you make the filling. The pastry can be baked a day in advance and kept covered until you need it.
  • For the filling: whisk the eggs, caster sugar and cinnamon together in a bowl. Add the desiccated coconut and the melted butter, and mix well. Pour the filling into the cooked pastry crust, and bake in the oven until it is golden brown and just set in the center, about 40 to 45 minutes. Cook's Note: Sometimes I turn the oven down to 325 degrees F, after about 30 minutes, if it has already turned a good golden brown and I don't want it any darker.
  • Remove the tart from the oven, and let stand in the pan for about 10 minutes before carefully removing and allowing to cool on a wire rack. Dust the tart with icing sugar to serve.
  • Place the flour, sugar, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
  • If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.

COCONUT MACAROONS



Coconut macaroons image

Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea

Provided by Liberty Mendez

Time 45m

Yield Makes 10-12

Number Of Ingredients 5

2 eggs, whites only
80g caster sugar
150g desiccated coconut
1 tsp vanilla paste
90g dark chocolate

Steps:

  • Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
  • Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
  • Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.

Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium

COCONUT MACAROON TARTLETS



Coconut Macaroon Tartlets image

Categories     Bake     Coconut

Yield makes 1 dozen

Number Of Ingredients 8

For the Crust
1 1/2 cups shredded unsweetened coconut
2 large egg whites
1/4 cup sugar
For the Filling
1 cup heavy cream
1 vanilla bean, halved lengthwise
2 tablespoons finely chopped crystallized ginger (1/2 ounce)

Steps:

  • Make the crust: Preheat oven to 350°F. In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
  • Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
  • Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
  • Make the filling: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream, and garnish with crystallized ginger before serving.

COCONUT MACAROONS WITH FLAVOR VARIATIONS



Coconut Macaroons With Flavor Variations image

My unique twists on the traditional coconut macaroon. The 20 minutes for cook time, is 20 minutes per batch.

Provided by Kawaiineko32

Categories     Drop Cookies

Time 30m

Yield 18 macaroons, 6-9 serving(s)

Number Of Ingredients 6

1 (14 ounce) package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Steps:

  • NOTE:To cut this recipe in half, use one.
  • 7 ounce package of flaked coconut, 1/3 cup.
  • of sugar, 3 tablespoons of flour, 1/8 teaspoon salt (dash). Also 1.
  • Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and almond extract until well blended.
  • Drop by tablespoonful onto greased and floured cookie sheets.
  • Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.
  • VARIATIONS:.
  • Chocolate Dipped Coconut Macaroons:If making the full batch, melt a 16-ounce package of semi-sweet chocolate.
  • squares. I just stick it in the microwave for 2 minutes; after the first minute has passed I check it to see if it's fully.
  • melted. Chocolate retains shape when you melt it, so after the 2 minutes is up, stir to break up the chocolate squares.
  • that remain to achieve a smooth consistency. Dip baked coconut macaroons (allow to cool first) halfway inches.
  • melted chocolate. Space apart (so they don't stick to each other) on parchment paper lined baking sheets (or you.
  • can just use big dinner plates) and put in refrigerator. Chill for a half hour to allow chocolate to harden. I use.
  • parchment paper because they don't stick when you remove them from the plates or cookie sheets.
  • Chocolate-Orange Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
  • macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure orange extract.
  • Minted Chocolate Coconut Macaroons: Follow procedure described above for making chocolate dipped coconut.
  • macaroons. Follow recipe as directed, except replace almond extract with 1 t of pure peppermint extract.
  • Mocha Macaroons:Follow procedure as described above for making coconut macaroons except replace almond extract with 1 T of instant coffee granules.

Nutrition Facts : Calories 441.5, Fat 21.4, SaturatedFat 18.9, Sodium 303, Carbohydrate 59.9, Fiber 3.1, Sugar 51.1, Protein 5.4

COCONUT TARTS



Coconut Tarts image

My Grandma used to send these to the soldiers in the Second World War. I've modified their sugar content as they used to be quite sweet.

Provided by Freya

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h5m

Yield 12

Number Of Ingredients 8

12 (2 inch) frozen mini tart shells
¼ cup melted butter
¼ cup white sugar
1 egg
2 teaspoons evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut
2 tablespoons strawberry jam

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  • Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
  • Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

Nutrition Facts : Calories 219.7 calories, Carbohydrate 24.9 g, Cholesterol 25.9 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 5.6 g, Sodium 123.1 mg, Sugar 12.2 g

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE TART WITH COCONUT MACAROON CRUST



Chocolate Tart With Coconut Macaroon Crust image

This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.

Provided by LMillerRN

Categories     Tarts

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups flaked coconut
1 cup crumbled shortbread cookie
1/4 cup unsalted butter, melted
3/4 cup whipping cream
8 ounces semisweet chocolate, chopped
1/8 teaspoon almond extract
2 tablespoons toasted slivered almonds

Steps:

  • Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
  • Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
  • Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
  • Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
  • Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

Nutrition Facts : Calories 355.7, Fat 34.5, SaturatedFat 22.4, Cholesterol 45.8, Sodium 61.7, Carbohydrate 17.9, Fiber 6.6, Sugar 6.2, Protein 5.1

PERFECT COCONUT MACAROONS



Perfect Coconut Macaroons image

After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.

Provided by circoit

Categories     Desserts     Cookies     Macaroon Recipes

Time 1h20m

Yield 18

Number Of Ingredients 8

1 (14 ounce) package sweetened, flaked coconut
⅓ cup white sugar
1 tablespoon all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
1 pinch salt
3 egg whites, room temperature
8 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a baking sheet with parchment paper.
  • Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
  • Beat egg whites in a bowl until soft peaks form.
  • Fold coconut mixture into egg whites until just combined.
  • Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
  • Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
  • Line baking sheet with new piece of parchment paper.
  • Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g

COCONUT TART



Coconut tart image

The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 9

½ tsp ground cinnamon
4 cardamom pods , shelled and seeds crushed
175g desiccated coconut
225g caster sugar
25g butter , melted
¾ of a 500g block all-butter shortcrust pastry
plain flour , for dusting
1 egg , beaten
Cape gooseberry (also know as physalis), to serve (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
  • Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
  • Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.

Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium

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2020-08-22 Amount of shortcrust pastry dough and coconut filling. This recipe makes 12 to 15 tarts, based on a 2½-inch tart mould. The number will vary depending on the size of your tart pan or individual tart moulds. The amount of filling is sufficient for up to 15 (2½-inch tarts), including topping up the filling.
From foodelicacy.com


COCONUT MACAROONS RECIPE - ADD A PINCH - THE BEST MACAROONS!
2021-12-14 Instructions. Preheat oven to 325º F. Line two baking sheets with parchment paper and set aside. Add coconut, condensed milk, and vanilla extract to a large mixing bowl. In a separate mixing bowl, beat egg whites and the salt with an electric mixer until stiff peaks form. Fold the beaten egg whites into the coconut mixture using a rubber scraper.
From addapinch.com


MINI LEMON MACAROON TARTLETS - ITS THYME 2 COOK
2021-03-19 Heat oven to 400 degrees. Combine the first 5 ingredients in a bowl and stir to combine. Spray the mini muffin pans with cooking spray. Divide mixture evenly between 2 mini muffin pans to create 24 shells. Or if using 1 pan, divide mixture in half and form 12 shells.
From itsthyme2cook.com


CHOCOLATE CARAMEL TART WITH COCONUT MACAROON CRUST - ASHLEE …
Lemon Coconut Macaroon Cookies – Simply Stacie; Pineapple Coconut Macaroon Cookie Bars – Heather Likes Food; More recipes with Coconut Macaroons. Pistachio cheesecake with Coconut Macaroon crust; Coconut Macaroons dipped in Chocolate; More Macaroon recipes from amazing food bloggers. Strawberry coconut macaroons – Sally’s baking addiction
From ashleemarie.com


COCONUT MACAROON TARTS FOR PASSOVER - GLUTEN FREE RECIPE - OH …
1 1/2 cups shredded unsweetened coconut. 2 large egg whites. 1/4 cup granulated sugar. 8 oz semi-sweet chocolate, finely chopped. 8 oz (1 cup) heavy cream. Fresh berries. Preheat the oven to 350 F. Combine the shredded coconut, the egg whites, and the granulated sugar in a medium bowl. Stir until everything is well-mixed and the coconut is moist.
From ohnuts.com


RASPBERRY AND COCONUT MACAROON TARTS RECIPE - OLIVEMAGAZINE
2015-03-25 Prick the bases and chill for 20 minutes. Heat the oven to 180c/fan 160c/gas 4. Line each tin with a small square of foil and fill with baking beans and blind bake on a baking sheet for 10 minutes, until pale golden. Remove the foil and baking beans and cook for 3 minutes. To make the filling, whisk the egg yolk, caster sugar and vanilla extract.
From olivemagazine.com


MACAROON TART - BAKE OR BREAK
2021-03-11 Preheat the oven to 375°F. Beat the egg yolks and salt until combined. Add the sugar, about 1/2 cup at a time, and mix until combined. Add the milk, butter, vanilla, and almond extract, and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks.
From bakeorbreak.com


COCONUT MACAROON PIE - PINTEREST.COM
Nov 22, 2015 - Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri
From pinterest.com


COCONUT CREAM MACAROON SANDWICH COOKIES - SMELLS LIKE HOME
Instructions. To make the cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight. Preheat oven to 325° F. Form heaping teaspoons of dough into balls; space 1 ½ inches apart on baking sheets lined with parchment paper.
From smells-like-home.com


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