Make Ahead

Strawberry Macaroon Tart

May 21, 2013
0 Ratings
Author Notes

While eating a macaroon one day I thought about how good it would be for a tart, so I created a toasted coconut crust. The crunchy golden coconut lends a tropical air to the tart. Strawberries and creamy cheeses combine for a filling that is a bit tangy, lightly sweet and swirled with fresh strawberry flavor. —BlueKaleRoad

  • Serves 8 (i used a 5x14 inch rectangluar tart pan with removable bottom)
  • 1 egg white
  • 1 teaspoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups unsweetened shredded coconut
  • 9 ounces organic fresh strawberries, diced
  • 2 tablespoons organic coconut palm sugar
  • 1 teaspoon fresh lemon juice
  • 2 ounces soft goat cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 teaspoon vanilla
  • Additional fresh strawberries to garnish
In This Recipe
  1. Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of your tart pan and set aside.
  2. In a small mixing bowl, lightly whisk the egg white, maple syrup and salt together for a few seconds. Add the shredded coconut and gently stir to mix and coat the coconut. Spread the mixture in the prepared tart pan and gently press to evenly cover the sides and bottom of the pan. Bake for 14-15 minutes, until the edges are golden and the crust is set. Remove and let cool completely.
  3. In a medium sized mixing bowl, stir together the strawberries, coconut sugar and lemon juice and set aside to macerate for about half an hour.
  4. In another bowl, combine the goat cheese, cream cheese and vanilla and beat with an electric mixer until smooth. Using a spatula, fold in the strawberries and collected juices and gently stir and mash until well blended. Spoon the strawberry-cheese mixture into the cooled crust and spread evenly. Pop it into the fridge and let it chill for at least 1-2 hours. It will firm up as it chills.
  5. When ready to serve, take the tart from the fridge and remove the bottom of the tart pan. Slide the tart onto a cutting board or serving platter and garnish with sliced strawberries or a few shavings of dark chocolate (or both!). Using a serrated knife, slice into wedges and serve. It is best eaten on the day it is prepared, and can be made in the morning to be served in the evening.
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I am a passionate home cook for my family and friends. I recently started writing a food blog ( and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!