Coconut Macaroon Tart


  • 1 frozen puff pastry sheet
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk
  • 1/4 cup melted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cup sweetened shredded coconut
  1. Thaw puff pastry sheet according to package instructions.
  2. dust your working surface with flour and roll out the puff pastry dough so it can fit in a 9 inch tart pan.
  3. Transfer the dough to the tart pan and poke the bottom all around with a fork. Refrigerate until you prepare the filling.
  4. In a large bowl, beat eggs, vanilla, condensed

    milk, flour, salt, butter and 1 1/4 cup coconut. Pour the filling over the puff pastry crust and sprinkle the top with the remaining 1/2 cup of coconut.

  5. Bake in a 350 F preheated oven, on the lower rack, for 35 – 40 minutes or until golden brown and the filling is set.
  6. Cool on a wire rack and drizzle the top with caramel sauce (optional)

Serve & Enjoy! 🥮👩🏻‍🍳👌🏻🥥

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