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Mini Coconut Macaroon Tarts With Lemon Curd [Vegan, Gluten-Free]

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These mini tarts are the perfect treat to bring to a fancy dinner because they look as impressive as they taste. The coconut macaroon tart shells are filled with a rich, creamy lemon curd that will steal the show at any dinner. Plus, they are individually sized so nobody has to share.

Mini Coconut Macaroon Tarts With Lemon Curd [Vegan, Gluten-Free]




For the Tart Shells:

  • 1/2 cup softened coconut butter
  • 1 heaping cup unsweetened shredded coconut
  • A pinch of sea salt
  • 1 tablespoon coconut milk
  • 6 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla

For the Lemon Crud:

  • 2/3 cup lemon juice
  • 1/2 cup raw cashews, soaked at least 2 hours
  • 1/3 cup raw agave (or more depending on how sweet you want it)
  • 1/3 cup coconut milk plus 1 tablespoon, divided
  • 1 tablespoon arrowroot powder
  • 1 lemon, zested


To Make the Tart Shells:

  1. Preheat your oven to 300°F.
  2. Grease 8 cups in a 12 cup muffin tin.
  3. Combine the coconut butter, maple syrup, and vanilla in a bowl until they’re smooth and thick.
  4. In a separate bowl, combine the coconut and sea salt.
  5. Add the coconut butter mixture to the coconut and mix until a thick dough forms.  When you stir it, it should start forming a ball on its own.
  6. Divide the macaroon mixture into 8 equal portions.  Pick up a portion of the dough, roll it into a ball, then place it in the greased tin.  Gently press it down with your fingers so that it makes a tart shell in the tin.  You don’t have to come all the way up the sides because it will puff a bit as it bakes.  Continue with the rest of the macaroon dough.  It should fill 8 cups, depending on the size of your pan.
  7. Place the pan in the oven and bake the macaroon cups for 25-30 minutes.  They should be puffed and golden.
  8. Cool the macaroon cups in the pan completely before removing them gently with a knife.

To Make the Lemond Crud:

  1. Drain the cashews and rinse them off.
  2. In a high-speed blender, combine the lemon juice, soaked cashews, agave, and 1/3 cup of the coconut milk.
  3. Blend them until they’re smooth and liquefied.
  4. Pour this mixture into a pan and gently bring it to a low boil, whisking it often.
  5. Once you start to see it bubble, Turn the heat down to low.
  6. In a separate small bowl, whisk together the arrowroot and 1 tablespoon of coconut milk. Add this to the curd mixture and whisk it well until it starts to thicken.
  7. Once it thickens immediately remove it from the heat and whisk in the lemon zest. Pour the mixture into a jar and cool it completely in the refrigerator.
  8. Place a dollop into each tart shell and decorate them however you like.





It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.



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