Chocolate Tart With Coconut Macaroon Crust

“This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.”
1hr 45mins

Ingredients Nutrition

  • Crust
  • 1 12 cups flaked coconut
  • 1 cup crumbled shortbread cookie
  • 14 cup unsalted butter, melted
  • Filling
  • 34 cup whipping cream
  • 8 ounces semisweet chocolate, chopped
  • 18 teaspoon almond extract
  • Garnish
  • 2 tablespoons toasted slivered almonds


  1. Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
  2. Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
  3. Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
  4. Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
  5. Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a