New This Month

Coconut-Macaroon Tartlets


These simple macaroon crusts are filled with vanilla-flavored whipped cream for a simple-yet-delicious treat.

  • Servings: 4

Source: Martha Stewart Living, December/January 1998


  • 1 1/2 cups shredded unsweetened coconut
  • 2 large egg whites
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 1 vanilla bean, split in half lengthwise
  • 1/2 ounce crystallized ginger, finely chopped
  • Vegetable-oil cooking spray


  1. Heat oven to 350 degrees. In a large bowl, combine the coconut, egg whites, and sugar. Mix until the mixture holds together when you squeeze it in the palm of your hand.

  2. Coat 12 two-inch brioche or tartlet tins with cooking spray. Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a tin, making a thumb print in the center and pressing out so mixture forms a 1/4-inch-thick "crust." Repeat with remaining coconut mixture and tins. Place tins on an unlined baking sheet.

  3. Bake crusts until golden brown, about 25 minutes.

  4. Remove baking sheet from oven, and let crusts cool slightly. Turn out crusts onto a wire rack, and let cool completely.

  5. Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Fill each crust with whipped cream; garnish with crystallized ginger. Serve.

Reviews Add a comment

  • MissRed
    10 MAY, 2009
    I made these with a custard filling with fresh fruit drizzled with dark chocolate. It was delish!
  • justLaurel
    10 MAY, 2009
    That's exactly what I thought. Chocolate ganache or lemon curd would be wonderful in these.
  • MS11130599
    10 MAY, 2009
    I made these and used chocolate pudding as my filler. Also llemon makes a good filler