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Cherry Chocolate Macaroon Mini Tarts and a Little Bit of Sugar for Fellow Bloggers

Coconut cherry chocolate macaron cookie tarts adapted from 101 Cookbooks
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Angela Roberts


  • 1/2 pound of cherries pitted
  • 1/2 - 1 cup semi-sweet chocolate chips you decide
  • 1 1/2 cups white whole wheat flour or regular all purpose flour
  • 2 3/4 cup sweetened finely shredded coconut divided
  • 3/4 cup raw cane or brown sugar, lightly packed (divided)
  • scant 1/2 teaspoon fine grain sea salt
  • 10 tablespoons unsalted butter melted
  • 4 large egg whites


  • Preheat oven to 350F degrees with racks in the middle.
  • Butter baking pan or mini tart pan.
  • In a large bowl combine the flour, 3/4 cup of the coconut, 1/2 cup of the sugar, and salt.
  • Stir in the melted butter and mix until dough is crumbly but no longer dusty looking.
  • Press into mini tarts. Bake for 15 minutes. Set aside.
  • While tart bottoms are baking, mix remaining coconut sugar mixture , and egg whites together until well.
  • Once bottom crust is out of oven, drop a few chocolate chips followed by 2-3 cherry halves in each tart. Top with coconut mixture, using your hands to evenly arrange.
  • Bake for twenty minutes at 350 degrees or until coconut topping is golden brown.
  • Cool a few minutes and remove from tart pan. I used a silicone tart pan, which made this very easy.