Blueberry Almond Macaroons Recipe

Carrie Vasios

Perk up your macaroons with fresh blueberries and sliced almonds.

Recipe Details

Blueberry Almond Macaroons Recipe

Active 10 mins
Total 40 mins
Serves 36 servings


  • 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


  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.

Special Equipment

Food processor, medium size cookie scoop (optional)

This Recipe Appears In

Nutrition Facts (per serving)
108 Calories
6g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 108
% Daily Value*
Total Fat 6g 7%
Saturated Fat 4g 22%
Cholesterol 0mg 0%
Sodium 74mg 3%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 8%
Total Sugars 10g
Protein 2g
Vitamin C 1mg 4%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 93mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)