Cherry Macaroon Tart

Cherry Macaroon Tart

This recipes best with fresh cherries, unsweetened coconut, and homemade vanilla ice cream.
  • Prep: 45 min
  • Cook: 45 min
  • Total: 1 hour 30 min
  • Serves 8-12
Cherry Macaroon Tart
  • 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.
  • Serve with vanilla ice cream.
From . ( Adapted from 101 Cookbooks.

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