Preheat oven to 350°F degrees with racks in the middle. Butter an 8x11 tart pan (or larger) and line with parchment paper.
1 ½ pounds cherries, washed
Pit the cherries, tear each cherry in half, and place in a medium bowl. Set aside.
1 ½ cups white whole wheat flour or regular all-purpose flour
¾ cup unsweetened shredded coconut
¾ cup raw cane (or brown) sugar
½ teaspoon fine grain sea salt
In a large bowl combine the flour, ¾ cup of the coconut, ¾ cup of the sugar, and salt.
10 tablespoons unsalted butter, melted
Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Press the mixture into the prepared pan (it should form a solid, cohesive base).
Bake at 350°F until just starting to become firm, about 7 minutes. Remove and set aside.
2 cup unsweetened shredded coconut
½ cup raw cane (or brown) sugar
4 large egg whites
In the meantime prepare the coconut topping by combining the remaining 2 cups coconut, the remaining ½ cup sugar, and egg whites. Mix until well combined.
reserved cherries
Evenly distribute most of the cherries across the tart base. Using your hands, drop little dollops of the macaroon topping over the cherries and mush/press the coconut topping around a bit into the spaces behind the cherries. Be sure to let at least some of the colorful cherries pop through the topping for visual flair.
Bake at 350°F until the peaks of the macaroon topping are a deep golden brown, about 30 to 35 minutes. Remove from oven and let tart cool on a wire rack.
1 ½ cups white whole wheat flour or regular all-purpose flour
¾ cup unsweetened shredded coconut
¾ cup raw cane (or brown) sugar
½ teaspoon fine grain sea salt
10 tablespoons unsalted butter, melted
2 cup unsweetened shredded coconut
½ cup raw cane (or brown) sugar
4 large egg whites
reserved cherries
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Preheat oven to 350°F degrees with racks in the middle. Butter an 8x11 tart pan (or larger) and line with parchment paper.
Pit the cherries, tear each cherry in half, and place in a medium bowl. Set aside.
In a large bowl combine the flour, ¾ cup of the coconut, ¾ cup of the sugar, and salt.
Stir in the melted butter and mix until dough is crumbly but no longer dusty looking. Press the mixture into the prepared pan (it should form a solid, cohesive base).
Bake at 350°F until just starting to become firm, about 7 minutes. Remove and set aside.
In the meantime prepare the coconut topping by combining the remaining 2 cups coconut, the remaining ½ cup sugar, and egg whites. Mix until well combined.
Evenly distribute most of the cherries across the tart base. Using your hands, drop little dollops of the macaroon topping over the cherries and mush/press the coconut topping around a bit into the spaces behind the cherries. Be sure to let at least some of the colorful cherries pop through the topping for visual flair.
Bake at 350°F until the peaks of the macaroon topping are a deep golden brown, about 30 to 35 minutes. Remove from oven and let tart cool on a wire rack.
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