Emily Luchetti

Macaroon Nut Tart

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Preparation info
  • Serves

    6 to 8

    • Difficulty

      Medium

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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.

Ingredients

  • 1 cup sweetened shredded coconut
  • 2½ ounces sweet butter
  • ½ cup

Method

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