Macaroon Cherry Tart
Ingredients
The tart base
-
1
lb
cherries, washed
-
1 ½
cups
white whole wheat flour
-
2 ¾
cups
unsweetened finely shredded coconut
-
1 ¼
cups
raw cane or brown sugar
-
scant ½
teaspoon
fine grain sea salt
-
10
tablespoons
unsalted butter, melted
-
4
large
egg whites
The coconut topping
-
2
cups
unsweetened finely shredded coconut
-
½
cup
raw cane or brown sugar
-
4
large
egg whites
Instructions
- Preheat the oven to 350°F and prepare an 8x11 tart pan with butter and parchment paper.
- Pit and halve the cherries, setting them aside.
- In a large bowl, mix the flour, ¾ cup coconut, ¾ cup sugar, and salt, then stir in the melted butter until crumbly.
- Press the mixture into the prepared pan and bake for 15 minutes.
- Prepare the topping by combining the remaining coconut, sugar, and egg whites until well mixed.
- Distribute most of the cherries over the tart base and drop dollops of the coconut topping over them.
- Bake for about 20 minutes until the topping is golden.
- Let the tart cool and garnish with any remaining cherry halves.
Nutrition Facts (estimated)
Servings
48 petite bites
Calories
40
Total fat
2g
Total carbohydrates
6g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
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