See more
Photo: James Baigrie Photo by: Photo: James Baigrie

Macaroon Crusts

This recipe goes with Chocolate Ganache Tartlets

Real Simple NOVEMBER 2004

  • Yield: Makes 4 servings


  • 2 2/3 cups sweetened coconut
  • 2 egg whites


Preheat oven to 350° F. In the bowl of a food processor fitted with a metal blade, combine the coconut with the egg whites and pulse until well ground. Lightly coat four 4-inch tart pans with cooking spray. Press the coconut into the tart pans using a firm hand, working it over the bottom and up the sides. Bake until the coconut turns golden around the edges and is set in the center, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack.

Nutritional Information

Amount per serving
  • Calcium: 10mg
  • Calories: 320
  • Calories from fat: 62%
  • Carbohydrate: 30g
  • Cholesterol: 0mg
  • Fat: 22g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 4mg
  • Saturated fat: 20g
  • Sodium: 190mg

Go to full version of

Macaroon Crusts recipe