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Coconut Macaroon Tartlet Shells


Gluten free pastry is blah in comparison to beautiful buttery shortcrust. I’ve tried really hard to prove myself wrong but testing a multitude of recipes and experimenting with different flours has simply reinforced that there is no substitute.

I had a light bulb moment as I was cooking with my grand daughters last summer. It came to me as the kids were squeezing coconut macaroons mixture into crazy shapes that miraculously baked into whacky macaroons with a crispy shell and chewy middle. I had visions of sweet tartlets, with citrus curd in a crunchy coconut shell.

Blood oranges season became the reason the try out my coconut macaroon tartlet theory. I made a batch of curd with the deep ruby red juice for starters then made the coconut mixture. It was fiddly moulding the sticky coconut into the tartlet tins, but it became easier as I went along.

After a short stint in the oven out came robust golden brown tart shells. The coconut and curd were seriously good together, a delicious way of enjoying a citrus curd tart for the gluten intolerant.

Coconut Macaroon Tartlets

4 cups dessicated coconut (unsweetened)

1/2 cup castor sugar

4 large egg whites

Preheat the oven to 170C.

Lightly oil 2 trays of tartlet moulds and place a small square of baking paper into the base of each.

Measure the coconut and sugar into a large bowl and mix to combine.

Use a spatula to stir through the egg white. When almost combined use your fingers to ensure that the egg white is thoroughlt distributed.

Squeeze heaped dessertspoons of the mix into balls then squash and mould each ball into a tartlet mould so that it’s tightly packed.

Bake until golden brown, about 10 minutes.

Allow the shells to cool slightly before transferring to a cooling rack.

When cold, generously fill with curd and garnish with toasted flaked coconut.

Serve immediately.

Makes 2 dozen

*The tartlet cases will keep unfilled for a week in an airtight container.

** To shape the mix for regular macaroons, simply roll the mix into balls and bake 180C until golden, about 20 minutes,

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

25 comments on “Coconut Macaroon Tartlet Shells

  1. Do you ship? 🙂 They look delicious.

    Like

  2. Gather and Graze
    September 19, 2015

    I must have read this post via FB Sandra and only just now realised I didn’t make it back to comment on WP.
    Such a great idea to make these little tart shells from coconut! It reminds me of some biscuits I used to make years ago that had similar ingredients, but also with lime zest and chopped macadamias added – will have to make them again one of these days!

    Like

    • ladyredspecs
      September 19, 2015

      Funny how we have bursts of enthusiasm for a recipe, cooking recipes over and over then they get relegated to the archives

      Liked by 1 person

    • ladyredspecs
      September 19, 2015

      Ooops trigger finger. Probably sounds a bit like gobbeldy gook but I’m sure you’ll catch my drift….😉

      Like

  3. Josette@thebrookcook
    September 15, 2015

    Fabulous!!

    Liked by 1 person

  4. Moya
    September 14, 2015

    Wonderful idea and they do look fabulous 🙂

    Liked by 1 person

  5. tinywhitecottage
    September 12, 2015

    Here I am still thinking about your wonderful curd from the other day and you’ve posted this! Macaroons are my favorite cookie. What a fabulous combination Sandra. Anytime we can have something sweet and leave out the gluten I’m in! Love macaroons!

    Like

  6. Francesca
    September 11, 2015

    As others have commented, brilliant idea. These sound so tasty, along with that curd.

    Like

  7. Gretchen
    September 11, 2015

    What a brilliant idea!

    Like

    • ladyredspecs
      September 11, 2015

      And it worked out really well Gretchen, much ti my delight

      Like

  8. Tasty Eats Ronit Penso
    September 11, 2015

    That is such a great idea! 🙂

    Like

  9. lulu
    September 11, 2015

    I’m crazy for coconut, so I’m thinking these would suit me perfectly.

    Like

  10. cheergerm
    September 10, 2015

    Bloody (😁) fantastic!!

    Like

  11. The Hungry Mum
    September 10, 2015

    what a great tartlet shell idea – love coconut.

    Like

  12. Kitchen-Counter-Culture
    September 10, 2015

    This is brilliant. I bet you could even get away with using a lot less sugar. Wow, thank you!

    Like

    • ladyredspecs
      September 11, 2015

      I’d be nervous about reducing the sugar too much, it helps hold the coconut in shape.

      Like

  13. Leah
    September 10, 2015

    Yum! These sound delish xxxx

    Like

  14. marymtf
    September 10, 2015

    That’s inspired. And practically foolproof.

    Like

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