Perk up your macaroons with fresh blueberries and sliced almonds.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Blueberry Almond Macaroons
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|
- 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
Adjust oven racks to upper and lower middle position and preheat oven to 325°F. Line two baking sheets with parchment paper.
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.
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.