Perk up your macaroons with fresh blueberries and sliced almonds.
21 ounces sweetened shredded coconut
6 large egg 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.
Food processor, medium size cookie scoop (optional)
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||8%|
|Total Sugars 10g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|