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Blueberry Almond Macaroons
[Photograph: Carrie Vasios]
Perk up your macaroons with fresh blueberries and sliced almonds.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | makes 3 dozen cookies |
| Active time: | 10 minutes |
| Total time: | 40 minutes |
| Special equipment: | food processor, medium size cookie scoop (optional) |
| This recipe appears in: | Cookie Monster: Blueberry Almond Macaroons |
Ingredients
- 21 ounces sweetened shredded coconut
- 6 eggs whites
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon almond extract
- 2 1/4 cups blueberries
- 3/4 cup (6 3/4 ounces) sliced almonds
Procedures
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1
Adjust oven racks to upper and lower middle position and preheat oven to 325°F. Line two baking sheets with parchment paper.
-
2
In the bowl of a food processor, combine coconut, egg whites, sugar, salt, and almond extract and pulse until combined, about 6 pulses. Add blueberries and pulse until berries are mostly broken down but some flecks of skin remain visable, about 5 pulses. Add almonds and pulse until nuts are incorporated into dough, about 6 pulses.
-
3
Use a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp) to scoop dough and drop it onto the prepared baking sheet in rounded balls. Bake cookies until golden, about 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to finish cooling.
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