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Almond Macaroon Tart

Total Time

Prep: 25 min. Bake: 30 min. + cooling


16 servings

My husband loves his aunt's special almond cake, but she’s very secretive about her recipe. So I used that idea to create something new—a nutty, golden-brown tart.—Elisa Thoreson, Englishtown, New Jersey
Almond Macaroon Tart Recipe photo by Taste of Home


  • 1 cup slivered almonds
  • 1 cup sweetened shredded coconut
  • 2-1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 3/4 cup sweetened shredded coconut, divided
  • 1 package (7 ounces) almond paste, crumbled
  • 1 teaspoon almond extract
  • 2 large egg whites


  1. Preheat oven to 350°. Place almonds and coconut in a food processor; process until finely ground. Add flour and sugar; pulse to combine. Add butter; pulse until crumbly. Reserve 1-1/2 cups crumb mixture for topping. Press remaining mixture onto bottom and up sides of a greased 11-in. fluted tart pan with removable bottom.
  2. For filling, place confectioners' sugar, 1/2 cup coconut, almond paste and extract in food processor; pulse until fine crumbs form. Add egg whites; process until blended. Spread into crust; sprinkle with reserved topping.
  3. Bake 25-30 minutes or until golden brown. Sprinkle with remaining coconut; bake 5-8 minutes longer or until coconut is lightly browned. Cool completely on a wire rack.

Nutrition Facts

1 slice: 401 calories, 22g fat (11g saturated fat), 31mg cholesterol, 127mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 5g protein.

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