Macaroon Nut Tart


Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This was designed for the tropical theme of Jeremiah’s Restaurant 690 in San Francisco. The coconut gives a new sparkle to the traditional nut tart.


  • 1 cup sweetened shredded coconut
  • ounces sweet butter
  • ½ cup firmly packed light brown sugar
  • 4 large egg yolks
  • 1 teaspoon almond extract
  • Pinch salt
  • cup unsweetened coconut milk
  • 3 ounces toasted macadamia nuts, cut in half
  • 1 ounce toasted pecans
  • 1 partially baked 9-inch tart shell


Preheat the oven to 325 degrees.

Spread the coconut on a baking sheet and toast it for about 10 minutes, until it is light brown.

Increase the oven temperature to 350 degrees.

Melt the butter in a small saucepot and stir in the brown sugar.

Put the egg yolks in a large bowl. Stir in the almond extract, coconut milk, and salt. Whisk in the butter mixture. Add the coconut, macadamia nuts, and pecans. Pour the nut filling into the tart shell and smooth the surface with a spatula.

Bake the tart for about 20 minutes, until the tart is golden brown and just set.

Serve the tart warm or at room temperature.