This raspberry almond macaroon tart is everything you adore about macaroons... in tart form! You'll love that this healthier dessert recipe is lightly sweetened with unrefined natural cane sugar, and bursts with raspberry and almond flavor with golden toasted coconut peaks. Originally published in 2018 and updated in 2022.
I love a good tart, and I love a good macaroon, but I especially love a good macaroon tart. And I think you will, too! This raspberry almond macaroon tart is incredibly easy to make, and is the perfect healthy dessert option for any occasion, be it a birthday or simple weeknight treat. With a buttery crust, lightly sweet macaroon filling, toasty almonds, and raspberries, this dessert uses whole foods for fresh yet indulgent flavor.
The ingredients for this macaroon tart recipe are simple! A couple of them are used in both the crust and the filling.
- 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 Billingtons (sold through Wholesome), and the Wholesome brand unrefined, fair trade organic cane sugar. This isn't a sponsored endorsement -- I just truly love & trust their brands for those times when I need granulated or brown sugar! Otherwise, I stick to honey, maple syrup, and agave when I can 🙂
- Salt - for flavor and balance.
- Butter - to help form the crust and give it a delicious, buttery flavor.
- Egg whites - binds the macaroon filling together.
- Almond extract - adds that unique and delicious almond faovr.
- Fresh raspberries - frozen will work too! But fresh is definitely our favorite in this dessert.
- Sliced almonds - for sprinkling on top.
Preheat your oven to 350 degrees and butter a 9-inch baking dish, making sure to get enough butter within the edge where the side and bottom of the dish meet. I usually use a round pie dish for this, but you can use a 9-inch (or closely sized) square or rectangle baking dish.
First, melt the butter in the microwave. Then, in a medium-sized bowl, mix the white whole wheat flour, unsweetened shredded coconut, natural cane sugar, salt, and melted butter together until it forms a crumbly mixture with no dry spots. 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.
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.
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.
Bake that up for 20-25 more minutes, then remove from the oven and allow to cool slightly before slicing and serving. With that, you've got yourself a delicious and easy raspberry almond macaroon tart!
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. I've also seen people sift the white egg through their fingers into another bowl, but make sure you wash your hands well before and after. Make homemade mayo with your leftover yolks (instead of using a whole egg)!
The following ingredient substitutions will work with this recipe, so feel free to adapt to fit your cravings or dietary needs.
- Berries - Try blackberries, blueberries, or chopped strawberries instead of raspberries!
- 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!
For variations on this macaroon tart, try the below versions to change up flavors or help you fit your lifestyle!
- 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!
- Gluten free - To make this recipe gluten free, replace the white whole wheat flour with your favorite gluten free flour that can sub for a 1:1 ratio with regular flour.
You can store this macaroon tart in an airtight container at room temperature for a 3-4 days, and then transfer it to the fridge.
To freeze, place the macaroon tart in an airtight container and freeze for up to three months. Thaw on the countertop and serve at room temperature.
Macaroon Tart FAQs
Macaroons are drop cookies typically made with coconut, egg whites, almond paste, sugar, and sometimes flour. They're different than the French macaron, which are small, colorful, ganache-filled sandwich cookies. Also, macaroons are said to have originated in Italy.
Raspberry Almond Macaroon Tart
This raspberry almond macaroon tart is everything you love about macaroons in tart form! With unrefined sugar and flour, this dessert is healthier and made from whole foods. Perfect for birthdays, Valentine's Day, or any day!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Bake
- Cuisine: Italian
For the crust:
- ¾ cup white whole wheat flour
- ½ cup unsweetened finely shredded coconut
- ¼ cup unrefined, natural cane sugar
- ¼ tsp sea salt
- 5 tbsp melted butter
For the tart filling:
- 1 cup unsweetened finely shredded coconut
- ¼ cup unrefined, natural cane sugar
- 2 large egg whites
- ½ tsp almond extract
- ¾ cup fresh raspberries, some halved
- ⅓ cup sliced almonds
- Preheat & prep. Preheat the oven to 350 degrees. Butter a 9-inch baking dish (I used a round ceramic tart dish).
- Make the crust. In a bowl, combine flour, coconut, natural cane sugar, salt, and melted butter. Stir together until mixture is crumbly and no dry spots are left. Press into prepared baking dish in a firm and even layer with edges slightly raised. Bake for 15 minutes, then remove from the oven.
- Make the macaroon filling. While crust is baking, prepare the coconut macaroon filling by combining coconut, natural cane sugar, egg whites, and almond extract in a bowl. Stir to combine into a wet, clumpy mixture.
- Fill the crust. Evenly distribute the raspberries across the crust, then dollop the coconut macaroon filling over the berries. Smoosh it down and spread it across the crust, getting behind the berries, allowing some of them to peak through for color. Sprinkle with sliced almonds.
- Bake the tart. Bake the macaroon tart for 20-25 minutes at 350 degrees, or until the coconut peaks of the macaroon filling are golden. Allow to cool for at least 10 minutes before slicing and serving, though room temperature is recommend.
- Recipe Inspiration: This recipe was adapted from a macaroon tart recipe in Heidi Swanson's Super Natural Everyday cookbook. I highly recommend this cookbook!
Keywords: raspberry almond macaroon tart, healthy macaroon tart recipe