Description

Every now and then, there’s a dessert that doesn’t just satisfy your sweet tooth—it stirs up memories. This Chocolate Macaroon Tart is one of those desserts. It brings together the rich, indulgent flavor of chocolate with the chewy, coconutty goodness of a macaroon, all nestled into a buttery tart shell that feels like something your grandmother would’ve pulled out of the oven on a special Sunday.

For me, this tart reminds me of winter holidays—those quiet, chilly afternoons when the house smells like vanilla and cocoa, and the only thing that matters is spending time with loved ones. The crackly top, the moist coconut middle, and the velvety smooth chocolate layer are the kind of details that make a dessert unforgettable.

This tart is beautiful enough to impress at a holiday gathering but simple enough to enjoy with a mug of coffee in your coziest sweater. Whether you grew up with macaroons or you’re just discovering their magic, this recipe is going to win you over, one bite at a time.

Ingredients

Scale

For the crust:

1 ¼ cups all-purpose flour

¼ cup granulated sugar

½ teaspoon salt

½ cup unsalted butter, cold and cut into cubes

1 large egg yolk

2 tablespoons ice water

For the chocolate filling:

1 cup heavy cream

1 cup dark chocolate chips

2 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

For the macaroon topping:

2 large egg whites

¼ cup granulated sugar

1 ½ cups shredded sweetened coconut

½ teaspoon vanilla extract

Pinch of salt

Instructions

Step 1: Make the crust
Start by whisking the flour, sugar, and salt in a medium bowl. Then cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water, mixing until the dough just comes together.

Gently press the dough into a tart pan, covering the bottom and sides evenly. Chill the crust in the fridge for at least 30 minutes. This is a good time to preheat your oven to 375°F (190°C).

Step 2: Pre-bake the crust
Line the crust with parchment paper and fill it with pie weights (or dry beans if you don’t have any). Bake for about 15 minutes, then remove the weights and paper and bake for another 5 minutes until lightly golden. Set aside to cool slightly.

Step 3: Prepare the chocolate filling
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and stir in the chocolate chips and sugar until smooth. Let it cool slightly before whisking in the egg and vanilla.

Pour the chocolate filling into the pre-baked crust and smooth it out. It’s already looking good, isn’t it?

Step 4: Make the macaroon topping
In a medium bowl, whisk the egg whites until frothy. Add sugar, coconut, vanilla, and a pinch of salt. Stir until everything is well combined and slightly sticky.

Gently spoon the macaroon mixture over the chocolate layer. It doesn’t have to be perfect—those golden, toasty peaks are part of its charm.

Step 5: Bake the tart
Bake at 350°F (175°C) for 25–30 minutes, or until the topping is lightly golden and the filling is set but still soft in the center. Let the tart cool completely before slicing. If you can wait that long, that is.

Notes

You can make the tart shell a day ahead and keep it chilled until ready to use.
Store leftovers in the fridge—it tastes even better the next day!
Add a sprinkle of flaky sea salt on top for a gourmet touch.