Oh, that sounds absolutely divine! Here’s a detailed recipe for a Golden Coconut Macaroon Tart—crispy, chewy, and buttery with a gorgeous golden top.
Ingredients
For the crust:
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1 1/4 cups all-purpose flour
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1/4 cup powdered sugar
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1/2 cup unsalted butter, cold and cubed
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1–2 tbsp cold water
For the coconut macaroon filling:
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2 cups shredded coconut (sweetened or unsweetened, depending on preference)
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2/3 cup sweetened condensed milk
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1 tsp vanilla extract
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1/4 tsp salt
Optional topping:
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Drizzle of caramel or chocolate
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Toasted coconut flakes
Instructions
1. Make the crust:
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In a bowl, combine flour and powdered sugar.
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Cut in cold butter until the mixture resembles coarse crumbs.
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Add cold water 1 tbsp at a time, just until the dough comes together.
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Press the dough into a tart pan (about 8–9 inches) evenly.
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Chill in the fridge for 15–20 minutes.
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Pre-bake at 180°C / 350°F for 12–15 minutes until lightly golden. Let it cool.
2. Prepare the coconut filling:
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In a bowl, mix shredded coconut, sweetened condensed milk, vanilla extract, and salt until well combined.
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Spoon the mixture onto the cooled tart crust, spreading it evenly.
3. Bake the tart:
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Bake at 180°C / 350°F for 20–25 minutes until the top is golden brown.
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Remove from oven and let it cool completely in the pan.
4. Serve:
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Optionally drizzle with chocolate or caramel and sprinkle with toasted coconut.
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Slice and enjoy a crisp, chewy, golden coconut delight!
💡 Tips for perfection:
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For extra richness, fold in 2–3 tbsp of melted white chocolate into the coconut filling.
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Make sure the crust is fully cooled before adding the filling to prevent sogginess.
If you want, I can also give a quick no-bake version of this tart that’s just as creamy and golden, but ready in 15 minutes. It’s almost like magic.