Blackberry and Coconut Macaroon Tart

In the past few weeks, I have been going crazy because everyone I know who has a blog about food, reads a blog about food, or is a fan has been gushing about Heidi Swanson. 101 Cookbooks New book Super Natural Everyday. Not me! Although I ordered mine in early March, it took a long time to arrive. Each morning, my breakfast and I get up together. Tiny partner in crime We would go down to the basement (his favorite part of the day), where packages left unclaimed by the Super’s flat are often found, and come back empty-handed. We would then sigh. Get to Work We shook our little fists in anger at the Amazon Gods and cried, “Why do you make us wait?” !”

You see, neither of us is very good at patience. Last week, a package arrived. After a careful toddler inspection (Can I stand it? Can I lift it? What will it taste like if I lick the box? Can I jump from the 2-inch box and then applaud myself when I land on it? I was allowed to open it and take another magical elevator to the basement, where I dropped off the box and recycling. Finally, his father returned, and I received permission to have a bath and bedtime routine to read Heidi’s latest book.

It was worth the wait. I don’t usually gush over the food blogs I read (because I’m always raving about elevator rides), but 101 Cookbooks is one of my favorites because they always inspire me with their creative twists on dishes. Heidi transforms roasted delicata into a new salad with kale and Marcona almonds. She also gives custard tartlets an update with yogurt. And instead of drowning gnocchi in heavy sauces, she toasts it and tosses it in a salad with shell beans and shallots. The book focuses on natural ingredients, such as grains, alternative flour, and sweeteners, but, like a book I loved last year, it does not bombard you with its healthfulness. There’s butter. There’s cream. Desserts are also available.

It was a coconut macaroon, but not the usual one. The traditional macaroons are reimagined into a tart with a coconut crust, blackberries, and pistachios. Salted macaroons were used, and they added the perfect contrast to the sweet pillows of toasted coconut. If you have been avoiding macaroons, you were avoiding them because you believed they were the only sticky hockey pucks you could find in cardboard cans this time of the year. This recipe may be just the thing to bring them back into your house.

Easy Jam Tart

Two Years Ago: Simple Potato Gratul

Three Years Ago: Fork Crushed Purple Potatoes Whole wheat Apple Muffins

Four Years Ago: Potato Rosemary Bread

Blackberry and Coconut Macaroon Tart

Adapted From Supernatural Everyday

The swap of whole wheat flour for matzo cake was only moderately effective. I am unsure if this was due to the baking-unfriendly loaf of affliction or because my coconut was “medium,” not “fine,” as suggested. You can grind the matzo meal in a food processor. If you need to add an extra tablespoon of butter, you are welcome to do so.

Notes about volume: The original tart recipe required an 8×11-inch pan which I didn’t have or it’s equivalent in importance. I used 2/3 of the recipe for the crust and 3/4 of that of the filling (which would have been the correct amount but seemed too difficult with four egg whites). I then filled a 13.75×4.25 inch tart pan, which I own, but only use because it works with standard recipes. Instead of recommending pan sizes, you may not have, I did what I should have done from the start and scaled down the entire recipe to 3/4 of the original volume. This should fit nicely in an 8-inch square or 9-inch round cake pan. If you own an 8-inch cake pan with a removable or springform bottom, I am jealous of your well-stocked kitchen!


1 cup plus two tablespoons of white whole wheat flour (spelled matzo cake or white flour)

Half a cup of finely shredded unsweetened coconut plus one tablespoon

The sugar I used was coarse Turbinado, which I had on hand.

Fine-grain sea salt, 1/4 teaspoon.

Melt six tablespoons of unsalted butter


Unsweetened finely shredded coconut, 1 1/2 cups

Six tablespoons of natural cane sugar or lightly packaged light brown sugar

Three large egg whites

You can use any fruit/berry that is in season.

1/4 cup pistachios, crushed

Prepare the base

Preheat the oven to 350degF, with the rack in the center.

Line a 9″ round tart pan or 8″ square baking pan with parchment paper.

Butter the parchment and sides of the pan generously.

Combine flour, coconut, salt, and sugar in a medium-sized bowl. Mix the melted butter evenly until it is distributed throughout the dry ingredients. The mixture should be pressed firmly into the bottom of a pan, forming a flat, solid layer similar to a shortbread base. Bake for 15 minutes or until the mixture is lightly golden. Set aside a few moments to allow the mixture to cool while preparing it.

To assemble the tart

Mix coconut, egg whites, and sugar.

Distribute blackberries evenly across the tart base.

Drop small tufts around the blackberries using a spoon or fingertip.

Bake the macaroons for 20-25 minutes until they are browned. Allow tart to cool, and then sprinkle with crushed pistachios. (I pressed my a bit in so that they would stick better). Slice into thin wedges or small rectangles.

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