Golden Coconut Macaroon Tart
Introduction
Golden Coconut Macaroon Tart is a rich and tropical dessert made for true coconut lovers. With its chewy, dense center and beautifully toasted golden top, this tart delivers a rustic texture and deep coconut flavor that feels both simple and indulgent.
Ingredients
Shredded Coconut
3–4 cups sweetened shredded coconut
Sweetened Condensed Milk
1 can (14 oz)
Eggs
2 large eggs, lightly beaten
Butter
2 tablespoons unsalted butter, melted
Flavoring
1 teaspoon vanilla extract
A pinch of salt
Optional Flavor
½ teaspoon almond extract
Instructions
Preheat the oven to 165°C (325°F).
Grease a round tart pan or pie dish and line with parchment paper.
In a large bowl, mix shredded coconut, condensed milk, melted butter, vanilla, and salt.
Add beaten eggs and stir until fully combined and sticky.
Transfer the mixture to the prepared pan.
Press firmly and evenly into a thick layer.
Bake for 25–35 minutes until the top is deep golden brown.
Remove from oven and allow to cool completely before slicing.
How to Make
Leave the coconut surface slightly uneven to create a naturally toasted look.
Watch the edges closely while baking.
Cover edges loosely with foil if they brown too quickly.
Allow full cooling time for the tart to set properly.
Slice with a sharp knife for clean edges.
Variations
Chocolate Dipped
Drizzle or dip slices in melted dark chocolate.
Tropical Fruit
Serve with fresh mango or pineapple slices.
Coconut Lime
Add lime zest to the batter before baking.
Tips
Use sweetened shredded coconut, not desiccated coconut.
Press the mixture firmly into the pan to avoid crumbling.
Avoid overbaking to prevent burning.
Always slice when completely cool.
Store in an airtight container at room temperature or refrigerated.
Conclusion
Golden Coconut Macaroon Tart is an effortlessly elegant dessert that highlights the natural sweetness and texture of coconut. With its crisp golden top and soft, chewy center, it’s a timeless treat perfect for gatherings or simple indulgence.