Name: Blackberry and Coconut Macaroon Tart
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 cups shredded sweetened coconut; 2 egg whites; 1/3 cup granulated sugar; 1 tsp vanilla extract; Pinch of salt; 3 cups fresh or frozen blackberries; 1/3 cup granulated sugar (for filling); 1 tbsp lemon juice; 1 tbsp cornstarch; 1/2 tsp vanilla or almond extract (optional); Optional toppings: toasted coconut flakes, whipped cream, fresh blackberries, mint leaves

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Why You’ll Love This Recipe

Naturally gluten-free thanks to the coconut macaroon-style crust
A stunning dessert that’s easier to make than it looks
Sweet, tart blackberry filling balances the rich coconut crust
Perfect for spring, Easter, summer picnics, or Mother’s Day
Customizable with other berries or citrus accents
Simple ingredients with big flavor
Keeps well and travels easily
A showstopper that doesn’t require special equipment
No need to roll out dough—just press and bake
Great for those who love coconut desserts with a fruity twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the coconut macaroon crust:

Shredded sweetened coconut
Egg whites
Granulated sugar
Vanilla extract
Salt

For the blackberry filling:

Fresh or frozen blackberries
Sugar
Lemon juice
Cornstarch (for thickening)
Vanilla extract or almond extract (optional)

Optional toppings:

Toasted coconut flakes
Whipped cream or vanilla ice cream
Fresh blackberries or mint leaves for garnish

Directions

Preheat oven to 325°F (165°C). Grease a 9-inch tart pan with a removable bottom.
Make the crust: In a mixing bowl, combine shredded coconut, egg whites, sugar, vanilla, and a pinch of salt. Stir until fully mixed and sticky.
Press into pan: Press the coconut mixture firmly into the bottom and sides of the tart pan to form a crust. Use a measuring cup to flatten it evenly.
Bake the crust: Bake for 20–25 minutes or until golden brown. Let cool while you prepare the filling.
Make the filling: In a saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the berries break down and the mixture thickens, about 6–8 minutes. Stir in vanilla or almond extract if using.
Assemble: Pour the warm blackberry filling into the cooled crust and spread evenly.
Chill or serve warm: Let the tart cool to room temperature or chill in the fridge for a firmer set.
Garnish and serve: Top with toasted coconut, fresh berries, or a dollop of whipped cream if desired.

Servings and timing

This tart serves 8–10 slices.
Prep Time: 15 minutes
Bake Time: 25 minutes
Cook Time (filling): 10 minutes
Chill Time (optional): 1 hour
Total Time: About 50 minutes to 1 hour 30 minutes

Variations

Mixed Berry Tart: Use a blend of raspberries, blueberries, and blackberries.
Tropical Twist: Add lime zest to the filling or a splash of coconut milk.
Chocolate Layer: Spread a thin layer of melted dark chocolate over the crust before adding the fruit.
Citrus Blackberry: Add orange zest and juice to brighten the filling.
Mini Tarts: Make in muffin tins for individual servings.
Refined Sugar-Free: Use maple syrup or coconut sugar instead of granulated sugar.
Vegan Version: Use aquafaba or a vegan egg white replacement for the crust.

Storage/Reheating

Store leftover tart in the refrigerator, covered, for up to 4 days.
Best served chilled or at room temperature.
The crust stays pleasantly chewy after refrigeration.
Freezing is not recommended, as the texture of the coconut crust and berry filling may be affected.
No reheating needed, but you can warm individual slices slightly in the microwave if preferred.

FAQs

Can I use frozen blackberries?

Yes, just thaw and drain them slightly before using. Increase cornstarch slightly if berries release more liquid.

Is this tart gluten-free?

Yes, the coconut macaroon crust contains no flour or gluten.

Can I use unsweetened coconut?

Yes, but you may want to add a bit more sugar to balance the flavor.

Can I make this tart ahead of time?

Absolutely! It can be made the day before and kept chilled until ready to serve.

What’s the best way to press the crust evenly?

Use a flat-bottomed glass or measuring cup to press the mixture tightly into the pan.

Will the crust fall apart when slicing?

The crust holds together well when properly baked and cooled. Chilling helps it set even more.

Can I reduce the sugar?

Yes, reduce sugar in both crust and filling to taste, especially if using sweetened coconut.

Can I use a pie dish instead of a tart pan?

Yes, but a tart pan with a removable bottom gives the best presentation and easy slicing.

What can I serve this with?

It’s delicious alone or topped with whipped cream, ice cream, or even a drizzle of chocolate sauce.

Is this suitable for a picnic or party?

Yes! It transports well and holds up at room temperature for several hours.

Conclusion

Blackberry and Coconut Macaroon Tart is a standout dessert that’s as stunning as it is satisfying. With a chewy coconut base and vibrant, fruity filling, it offers a fresh, summery flavor in every bite. Whether you’re looking for a gluten-free dessert or just something a little different, this tart is sure to impress with its simplicity, flavor, and unforgettable texture.

Blackberry and Coconut Macaroon Tart

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Blackberry and Coconut Macaroon Tart is a naturally gluten-free dessert featuring a chewy, golden coconut crust and a juicy blackberry filling. It’s vibrant, flavorful, and perfect for spring and summer gatherings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes (including optional chill time)
Yield: 1 9-inch tart (8–10 slices)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 325°F (165°C) and grease a 9-inch tart pan with a removable bottom.
In a bowl, combine shredded coconut, egg whites, 1/3 cup sugar, vanilla extract, and a pinch of salt. Mix until sticky and well combined.
Press the coconut mixture evenly into the bottom and sides of the tart pan using your hands or a flat measuring cup.
Bake the crust for 20–25 minutes or until golden brown. Let cool while making the filling.
In a saucepan, combine blackberries, 1/3 cup sugar, lemon juice, and cornstarch. Cook over medium heat for 6–8 minutes until thickened and berries break down. Stir in optional vanilla or almond extract.
Pour the warm blackberry filling into the cooled crust and spread evenly.
Let the tart cool to room temperature or refrigerate for at least 1 hour for a firmer texture.
Garnish with optional toppings and serve chilled or at room temperature.

Notes

Use a tart pan with a removable bottom for easy serving and clean edges.
Chilling the tart helps it slice more cleanly and enhances flavor.
Frozen blackberries can be used—drain excess liquid and increase cornstarch slightly.
Unsweetened coconut may be used, but adjust sugar to taste.
The crust should be golden and set before adding the filling.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 18g
Sodium: 60mg
Fat: 13g
Saturated Fat: 11g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg