so simple, so delicious.
blackberry macaroon tarts
adapted from smitten kitchen
crust
1 cup plus 2 tablespoons flour
1/2 cup shredded sweetened coconut
1/4 cup sugar
1/4 teaspoon sea salt
6 tablespoons unsalted butter, melted
filling
1 1/2 cups sweetened shredded coconut
1/4 cup lightly packed light brown sugar
3 large egg whites
6 ounces fresh blackberries, halved
1/4 cup pistachios, crushed
preheat oven to 350f.
line the bottom of 6 (4 inch) round tart tins with removable bottoms with parchment (or a 9-inch round tart pan).
generously butter parchment and sides of pan.
combine flour, coconut, sugar and salt in a medium bowl. stir in melted butter until evenly distributed in dry ingredients. press mixture firmly in the bottom of the pan. bake for 15 minutes, or until lightly golden. remove and set aside to cool.
arrange the blackberries in your tart tins.
in a medium bowl, stir together coconut, sugar and egg whites. somewhat carefully distribute the coconut mixture around the blackberries.
bake for 20 to 25 until the peaks of the macaroon filling are golden.
cool and top with smishsmashios.
