Real Recipes From Real Home Cooks ®

chocolate caramel macadamia coconut tart

★★★★★ 1
a recipe by
Barbara Mayo
Collierville, TN

Best dessert ever made easy and can be frozen up to 2 weeks! I like to make this in mini tart pans but you can use one regular tart pan!

★★★★★ 1
prep time 15 Min
cook time 20 Min

Ingredients For chocolate caramel macadamia coconut tart

  • 2 pkg
    12 oz. coconut macaroons
  • 5 Tbsp
    melted butter
  • 1 lg
  • 2 Tbsp
    coffee liqueur
  • 1 c
    toasted chopped macadamia nuts
  • 1/4 c
    heavy whipping cream
  • 1 c
    toasted chopped macadamia nuts
  • 1/3 c
    toasted coconut
  • 8 oz
    package milk chocolate morsels
  • 1/2 c
    heavy cream, cold
  • 1 c
  • 1/2 stick
  • 1 Tbsp
    pure madagascar vanilla extract
  • 1/2 c
    heavy cream
  • 12-15 md
    fresh raspberries
  • 2 c
    heavy whipping cream
  • 1/4 c
    toasted coconut
  • 1/4 c
    toasted macademia nuts

How To Make chocolate caramel macadamia coconut tart

  • 1
    To toast coconut just place in non-stick pan sprayed with butter spray and heat over medium heat until it starts to turn light golden brown. I usually use sweetened coconut and toast a whole bag to have when I need it. It keeps well in freezer after toasting. I toast macadamia nuts on cookie sheet in my oven on toast selection. I remove them when they are done to stop toasting and place in small bowl
  • 2
    Preparation Mix instant expresso, vanilla extract and set aside. Place macaroons, melted butter, egg, vanilla extract with expresso, cocoa, heavy cream and toasted macadamia nuts, in food processor bowl pulse 5-6 times mixing well, add heavy cream pulse 3-4 times.
  • 3
    Take tart pan and spray with butter spray, spoon tart mixture into pan, press down evenly into pan place in preheated 375-degree oven. Bake for 12-15 minutes. Remove from oven to cool. About 20 minutes
  • 4
    Sauce In double boiler heat cream then add milk chocolate morsels stir till completely melted then remove from stovetop to cool. In skillet melt butter and sugar let melt down before you start stirring. When sauce turns caramel color and bubbly 1-tablespoon Madagascar vanilla extract, 1/2-cup heavy cream stir till mixed and smooth. This mixture gets very hot and will burn bad. So be very careful. You must watch and stir constantly. When mixture is creamy and caramel in color about 8 minutes take off heat and cool for about 10 minutes then add chocolate mixture to caramel mixture stir till incorporated and smooth. Pour into a small pitcher.
  • 5
    Garnish: Whipping cream 12-15 fresh raspberries I use a whip cream dispenser and add 2 cups heavy cream follow direction on dispenser instruction You may also use the same amount of heavy cream whip in mixer till stiff peaks appear then place in large piping bag with a star or rosette tip
  • 6
    To serve place tart onto cake plate stand decorate drizzle chocolate caramel sauce back and forth cross whole tart, sprinkle toasted coconut and macadamia nuts on top. Pipe whipped cream using continuous rosettes of whipped cream around the outside edge of tart then a large rosette in the middle. Take 12-15 fresh raspberries and place evenly around the outside edge and 3 in the center.
  • 7
    This can be made days ahead and heated in microwave before assembling. Also tart freezes well up to four weeks. Great way to turn a cookie into a decadent, moist, rich dessert that really is easy to prepare.

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