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Lemon Macaroon Tarts

12 servings

Ingredients for Shells

2 cups flaked sweetened coconut
1/2 cup sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
2 egg whites
Cooking spray 

Ingredients for Icing

3/4 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
1 lemon rind, grated
1/3 cup water
1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons flaked sweetened coconut, toasted
Frozen reduced calorie whipped topping, thawed (optional)


  1. Preheat oven to 400°. To make macaroon tart shells: Combine coconut, sugar, flour, vanilla and egg  whites in a bowl and stir well. Spoon 1 rounded tablespoon of mixture evenly into muffin cups, pressing mixture into bottom and up the sides. Spread mixture thinly.
  2. Bake for 15 minutes or until edges are browned. Do not over-bake. Cool 2 minutes in pan on a wire rack. Remove from pan and cool completely on a wire rack. Baked shells may be frozen for later use.
  3. To make filling: Combine sugar, cornstarch and lemon rind in a small saucepan and stir well. Gradually add water and lemon juice. Stir with a wire whisk until blended. Bring to a boil over medium heat and cook, stirring constantly, for 1 minute. Gradually stir 1/4 of hot lemon mixture into egg; stirring constantly. Add egg mixture to remaining lemon mixture, stirring constantly. Cook over medium heat, stirring constantly, for 1 minute or until thickened.
  4. Pour mixture into a bowl. Place plastic wrap on surface, and chill.
  5. Spoon 1 tablespoon of lemon  mixture into each cooled prepared shell. Top with whipped topping and  toasted coconut.


Per serving (1 tart with icing)
Total calories 174
Fat 4 g
Cholesterol 15.5 mg
Protein 2 g
Carbohydrate 33 g
Sugar 26.5 g
Sodium 56.5 mg
Calcium 6 mg
Fiber 1.5 mg

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Lemon Macaroon Tarts