Insanely Good Raspberry Almond Macaroon Tart

This raspberry almond macaroon tart is everything you adore about macaroons... in tart form! You'll love that this wholesome dessert recipe is lightly sweetened with natural cane sugar, and bursts with raspberry and almond flavor with golden toasted coconut peaks, all in an easy-to-make buttery crust.

this recipe

If a macaroon and tart had a baby, this delicious macaroon tart is what you would get! I first made a version of this recipe years ago, and have since adapted it to get the exact texture and flavor I want. This raspberry almond macaroon tart is incredibly easy to make, and is the perfect wholesome dessert option for any occasion, be it a birthday or simple weeknight treat. With a buttery crust, lightly sweet macaroon filling, toasty almonds, and juicy raspberries, you can use whole foods for a fresh yet indulgent flavor that's sure to satisfy your sweet tooth, without the compromise. Let's make it!

Key Ingredients & Notes

• White whole wheat flour - makes up the base of the crust.
• Unsweetened shredded coconut - for both the crust and the filling.
• Unrefined natural cane sugar - sweetens the crust and the macaroon filling. My absolute favorite brands for this are the Wholesome brand unrefined, fair trade organic cane sugar. I also love Florida Crystals!
• Butter - to help form the crust and give it a delicious, buttery flavor.
• Egg whites - binds the macaroon filling together.
• Fresh raspberries - frozen will work too! But fresh is definitely our favorite in this dessert.

Please see recipe card for full list of ingredients & amounts.

Substitutions & Variations

• Berries - Try blackberries, blueberries, or chopped strawberries instead of raspberries! Also, feel free to use frozen raspberries by letting them thaw before using as instructed in the recipe card (see recipe card notes for this as well!).
• Nuts - Instead of sliced almonds, slivered almonds will work as well. Pecans or pistachios would also be delicious.
• Flour - Gluten free flour or whole wheat pastry flour are great alternatives to the white whole wheat flour. I have yet to test a grain-free flour such as almond flour, but I will certainly update you when I've developed that alternative. If you try it, let me know!
• Lemon zest - Add fresh lemon zest or use lemon extract instead of almond extract to change up the flavor theme! Raspberries and lemon are a beautiful combination -- we love it in our wholesome raspberry lemon muffins, and we know we'll love it in a macaroon tart!

Let's Make This Tart

1. Step 1: Preheat your oven to 350 degrees and butter a 9-inch baking dish. In a bowl, melt the butter in the microwave. Add in the white whole wheat flour, unsweetened shredded coconut, sugar, and salt, and mix until it forms a crumbly mixture with no dry spots.

2. Step 2: Press this mixture firmly into the buttered baking dish, ensuring an even layer and slight incline around the edges. Bake the crust for 15 minutes while you make the macaroon filling.

5. Step 3: To make the macaroon filling, stir the other portion of unsweetened finely shredded coconut, natural cane sugar, eggs whites, and almond extract together in a bowl. It should form a somewhat clumpy mass that is evenly textured throughout.

6. Step 4: When the crust is ready, remove it from the oven. Layer the raspberries evenly across the crust, then dollop the coconut macaroon filling all over the tart, sort of smooshing it down and behind the berries.

Step 5: Bake at 350 for 20-25 more minutes, then remove from the oven and allow to cool slightly before slicing and serving.

You're done! Yum!

Hint: I've used both egg whites that I separated from a yolk and egg whites from a carton, and both work great! To simplify your grocery shop and purchase just eggs instead of egg whites, you can use an egg separator or sifting the egg carefully through you fingers (let whites falls through, save yolk for later). Make homemade mayo with your leftover yolks (instead of using a whole egg)!

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