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Coconut Macaroon Mousse Tart

2023-02-20 - Written by: Emily J. Miller

Coconut Macaroon Mousse Tart

A light and fluffy coconut mousse tart on a bed of crispy macaroons.

The title of the recipe

Coconut Macaroon Mousse Tart

Servings 8-10 people

Ingredients:

  • For the crust: 1 1/2 cups (190g) unsweetened shredded coconut, 1/4 cup (50g) granulated sugar
  • For the mousse: 8 ounces (225g) unsalted butter, softened, 2 3/4 cups (625g) confectioners' sugar, 1/2 cup (120g) unsweetened shredded coconut, 2 teaspoons pure vanilla extract
  • For assembly: 16-20 macaroons

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. To make the crust, combine the coconut and sugar in a medium bowl. Stir until well combined.
  3. Press the mixture evenly into a 9-inch (23cm) tart pan with a removable bottom. Bake for 18-20 minutes or until lightly browned. Allow to cool completely.
  4. In a large mixing bowl, beat the butter until creamy. Gradually add the confectioners' sugar and mix until light and fluffy. Stir in the shredded coconut and vanilla extract.
  5. Spoon the mousse into the cooled tart shell.
  6. Arrange the macaroons on top of the mousse, leaving a 1-inch (2.5cm) border around the edges.
  7. Refrigerate for at least 30 minutes before serving.

Notes:

  • Make sure to not overbake the crust, as it will become too dark and crispy.
  • The mousse should be light and airy, so don't overmix the ingredients.
  • If you want a more intense coconut flavor, use coconut extract or add toasted coconut flakes on top of the tart.