blackberry and coconut macaroon tart
For the last few weeks, I’ve been going nuts as it feels like every single person I know that has a food blog, has read a food blog, is a fan of food blogs or eats food itself has been gushing over Heidi Swanson of new book, . But not me! Because although I pre-ordered mine in early March, it didn’t arrive for what felt like an eternity. Every morning, me and my would take the elevator (always his favorite part of the day) down to the basement, where unclaimed packages often linger by the Super’s apartment and came back empty handed. Then we would sigh, load up Twitter on my laptop and read that another two friends were gushing over a book I was being cruelly deprived of and shake our tiny fists at the Amazon Gods and cry, “Why must you make us wait?!”
Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Spelt | not in our table | 0 |
| Berry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Some long-winded notes about volumes: The original recipe called for an 8×11-inch tart pan, which I did not have, or the equivalent of in volume. I ended using 2/3 of the crust recipe and 3/4 of the filling (2/3, which would have been correct, seemed like too much of a headache with 4 egg whites) to
- 1 cup plus 2 tablespoons white whole wheat flour, spelt flour or matzo cake meal
- 1/2 cup plus 1 tablespoon unsweetened finely shredded coconut
- 1/2 cup plus 1 tablespoon natural cane sugar (I used a coarse Turbinado because I had it on hand)
- Generous 1/4 teaspoon fine grain sea salt
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups unsweetened finely shredded coconut
- 6 tablespoons natural cane sugar or lightly packed light brown sugar
- 3 large egg whites
- 6 ounces fresh blackberries, halved (feel free to swap any berry/cherry you can find in season)
- 1/4 cup pistachios, crushed