I had no intention of making a third (or fourth?) Easter dessert, but then I discovered macaroon crust on Pinterest and, well, here we are talking about a Chocolate Macaroon Tart.
So, what’s so special about a macaroon crust? For one, it’s basically a big chewy, crisp-edged coconut macaroon cookie that you can bake and fill with whatever no-bake filling you like.
There is no “for two.” It’s that simple.
Now, there are many ways to make a macaroon crust. Some have flour, some contain egg whites. I looked at a few options before realizing that it would probably work with just two ingredients: sweetened flaked coconut and sweetened condensed milk.
Oh, and salt. Can’t forget the salt.
I folded the ingredients together and pressed the mixture into a heavily-greased springform or tart pan.*
*I think the only piece of baking equipment that I don’t have is a tart pan, which is probably why there have not been many tarts on here. Feel free to use whatever you have.
Half an hour later, it was toasty at the edges and light-golden in the center.
I filled it with chocolate ganache and let it set up in the fridge before slicing.
(I also gave it a few swipes with the back of a hot spoon for some rustic glossiness and because I am a control freak.)
Who knew five Ingredients and no grains could make something this irresistible?! Silky chocolate ganache filling + toasty coconut crust 🙌🏻🙌🏻🙌🏻
It’s like eating a chocolate-coconut candy bar…but classier because it’s a tart. We all know how much classiness matters when you’re sneaking cold wedges of Chocolate Macaroon Tart out of the fridge after your bedtime. Not that I’ve ever done that. Twice. On the same night.
Happy Easter to those celebrating! Chag sameach to those observing Passover! And if you’re not celebrating/observing anything, have a great weekend anyway.
Chocolate Macaroon Tart {Five Ingredients, Grain-Free}
makes one 9- or 10-inch tart, about 12 servings
Macaroon Crust:
1 14-ounce package sweetened flaked coconut
2/3 cup sweetened condensed milk
1/4 teaspoon Kosher or sea salt
Ganache Filling:
12 ounces dark chocolate, chopped
1 cup heavy cream
Preheat oven to 350F. Heavily grease a 9- or 10- inch tart pan or springform pan. Line the bottom with parchment and grease again.
Make the crust. Combine sweetened flaked coconut, sweetened condensed milk, and salt in a large mixing bowl. Use a silicone spatula or wooden spoon to fold together until combined. It will be thick.
Transfer mixture to prepared pan. Lightly grease your hands before pressing mixture onto the bottom and up the sides. Bake 25-30 minutes, or until edges are browned and center is turning pale golden. Remove to a rack and cool completely.
Make ganache filling. Place chopped chocolate in a large measuring cup or heatproof mixing bowl. Heat heavy cream in a small saucepan over medium heat until it is steaming and bubbles are forming at the edge.
Pour warm cream over chopped chocolate. Do not stir. Cover bowl with a lid or aluminum foil for 5 minutes. Remove lid/foil. Use a fork to stir until chocolate and cream are combined and smooth. Pour into crust. Tap a few times to release air bubbles. Let tart sit at room temperature until filling is set (a couple of hours), or chill uncovered in the refrigerator. Remove tart from the fridge at least 15-20 minutes before running a thin, flexible knife around the edge and releasing from the pan.
Slice into thin wedges and serve. Leftovers will keep covered in the refrigerator.
Wow, awesome and so simple.
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That looks super yummy. Never thought of making crust that way 🥧
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I am definitely giving this a try! So easy and coconut and chocolate? How can you go wrong. Glad to see you made it in a spring form pan since I don’t have a tart pan either. It would probably work in a pie plate just fine too. What about adding some Karo corn syrup, a tblsp or so, for a glossier finish? I have seen that done with some ganache recipes. The only thing I can see adding is a dollop of fresh whipping cream with a sprinkling of toasted coconut on top. YUMMY, right?
Thank you for your recipe. 😋
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The light corn syrup would definitely work here, although you might not need it if you are a better ganache pourer/a less controlling baker than I 😂
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Can’t wait to try. Would be delightful with the addition of some toasted pecans or almonds (think German Chocolate or Almond Joy)
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That sounds delicious, Vicki! Let me know how it works out.
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This recipe is very easy to prepare. I think I will add more heavy cream to the chocolate to make it a little easier to slice. It was quite hard.
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How well would it hold up on summer days?
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Hey Amber! I’d keep it in the fridge and then take it out about 30 minutes before slicing. If it seems too hard, maybe use a knife that you’ve run under warm water and wiped dry.
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Made this today to serve in my coffee shop. Cut a slice for my staff and I to taste test and LOVED it! First guest that had it posted a glowing review on FB! Delish and so easy!
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So thrilled to hear this, Michele!
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Hi Liz!
Any additional recommendations for filling aside from chocolate? I have a chocolate hater in my mist but still would love to try it!
Thanks in advance
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I have toyed with beating lemon or key lime curd with a brick of cream cheese, then folding in whipped cream (about 1 1/2 cups unwhipped) to make a filling.
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Can you provide more info! Sounds delicious!
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Disclaimer that I haven’t tried this. I’d make this lemon curd recipe (see the link)—swap in key lime juice for a key lime version—or buy some. I’d beat 1 8 oz brick of softened cream cheese with a cup of confectioners sugar, then add 1 cup of the curd. Taste for flavor and consistency and add more curd, if needed. Then I’d whip 1-1 1/2 cups heavy cream. Stir 1/3 of it into the cream cheese mixture to lighten, then carefully fold in the second 1/3, followed by the last 1/3. Put the filling in the prepared/cooled coconut crust and refrigerate for a minimum of 4 hours. Top with more whip, if desired, before slicing and serving. Again, I haven’t tried this, but that’s how I’d approach it.
https://e2bakesbrooklyn.com/2019/06/21/lazy-lemon-curd-lemon-meringue-smores/
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This sounds amazing and simple to make.
Im going to try it with the toasted nuts as suggested before.
Ive made a similar crust but with ground macadamia nuts folded in with coconut. Then filled it with key lime filling.
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That sounds delicious.
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This looked so yummy but I didn’t have the 14 oz bag of sweetened coconut so I decided to try it with about a half bag of bob’s red mills unsweetened coconut and used 1/2 can of sweetened condensed milk. Followed your instructions to the letter for the rest, including the salt. One word to describe this easy, delectable dessert: Outrageous!!! Thank you.
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Yes to substitutions! So glad you were able to make it work and that you enjoyed ❤️
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