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

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Blueberry Almond Macaroons

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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

  1. 1

    Adjust oven racks to upper and lower middle position and preheat oven to 325°F. Line two baking sheets with parchment paper.

  2. 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. 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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