Memorial Day Weekend is probably the best weekend of the year. I know we talk about weather a considerable amount, but since this is the first official weekend of the summer, I think it’s appropriate to discuss how gorgeous and warm it is outside. All this warmth makes us want to eat something summery. Today after our town’s parade (a small-town parade isn’t complete without a tractor and a farm float) Georgia and I decided we desperately needed to blog something. I know, it’s been awhile since we’ve blogged together. That makes us sad, very sad. In just about two weeks we’ll be graduating from high school, so we have been quite busy lately. Both of us are currently recovering from a serious illness called Senioritis. It’s simply terrible.
Anyway, we grabbed Heidi Swanson’s Simply Natural Everyday cookbook, which is filled with inspiring pictures of food and wholesome recipes. We quickly chose her macaroon tart, which features a delightful coconutty crust (it’s good uncooked, for those of you who were wondering) and a filling made of egg whites, coconut, sugar and fresh fruit. The recipe calls for blackberries but you can easily substitute any other sort of fruit you like. We chose to use blackberries and mango for a tropical treat. It also calls for unsweetened flaked coconut, which is a bit hard to find. If you can’t locate it, feel free to substitute sweetened flaked coconut and just reduce the sugar by about 1/4 cup.
This is a simple but delicious dessert that everybody will appreciate. Even my grandpa, who isn’t a coconut guy, is enjoying it right now. Make this macaroon tart and it’ll vanish within moments, I promise. Happy summer, everyone!
FromSuper Natural Everyday
1 1/2 cups whole wheat pastry flour
3/4 cup finely shredded unsweetened coconut
3/4 cup sugar
1/2 teaspoon fine-grain sea salt
10 tablespoons unsalted butter, melted
2 cups finely shredded unsweetened coconut
1/2 cup sugar
4 large egg whites
1/2 cup fresh blackberries, halved
1/2 cup mango chunks
1/3 cup almonds, toasted and coarsely chopped
- Preheat oven to 350. Line a 9-inch tart pan with parchment paper.
- To make the crust, combine flour, coconut, sugar and salt in a large bowl. Stir in the melted butter and mix until dough is crumbly. Firmly press into just the bottom of the prepared tart pan (you may have some extra crust mixture, feel free to eat it). Bake for 15 minutes, or until barely golden. Set aside to cool for a few minutes.
- Meanwhile, prepare the coconut macaroon filling by combining the coconut, sugar and egg whites. Mix until combined.
- Evenly distribute the fruit across the base of the tart. Drop the macaroon filling over the fruit and press between the berries.
- Bake for 20 to 25 minutes, until the peaks of the macaroon filling are golden. Let the tart cool then garnish with almonds and serve.