Happy Spring everyone! The season that seemed like it was never going to arrive finally has, and it was about time. At least, I think it has. It might be spring on paper, technically speaking, yet I'm still wearing a coat and scarf every time I go outside, and there's supposedly snow coming today at some point. While the weather seems to have missed the memo about the change of season, I definitely haven't. I'm fully ready to embrace spring! I love spring, as I'm sure most people who don't like the winter do. It's such a refreshing change from cold dreary days. Now that it's spring, I'm getting excited about churning out lovely spring recipes that are simple, refreshing, fluffy, light, cute, pink, tart, lemony, berry-filled, etc, etc.
For my first spring celebratory recipe, I've made a super simple dessert featuring coconut, lemon, and blackberry. This perfectly spring-inspired flavor profile all comes together in these super adorable Mini Coconut Macaroon Tartlets. Aren't they cute?! I took a basic coconut macaroon recipe, which happens to be one of my favorite coconut treats, and used it to create little tartlet shells, which I then filled with lemon curd and topped with a fresh blackberry. They're simple and infinitely adaptable, which makes them a great idea for springtime get-togethers. This recipe is being featured today on the Make and Takes blog, so head on over there for the full recipe and more photos!