Golden Coconut Macaroon Tart

 

Ingredients

Shredded Coconut

3–4 cups sweetened shredded coconut

Sweetened Condensed Milk

1 can (14 oz)

Eggs

2 large eggs, lightly beaten

Butter

2 tablespoons unsalted butter, melted

Flavoring

1 teaspoon vanilla extract

A pinch of salt

Optional Flavor

½ teaspoon almond extract

Instructions

Preheat the oven to 165°C (325°F).

Grease a round tart pan or pie dish and line with parchment paper.

In a large bowl, mix shredded coconut, condensed milk, melted butter, vanilla, and salt.

Add beaten eggs and stir until fully combined and sticky.

Transfer the mixture to the prepared pan.

Press firmly and evenly into a thick layer.

Bake for 25–35 minutes until the top is deep golden brown.

Remove from oven and allow to cool completely before slicing.

How to Make

Leave the coconut surface slightly uneven to create a naturally toasted look.

Watch the edges closely while baking.

Cover edges loosely with foil if they brown too quickly.

Allow full cooling time for the tart to set properly.

Slice with a sharp knife for clean edges.