Blueberry Almond Macaroons
Chewy coconut macaroons get almond crunch and juicy blueberry flavor for a colorful, fruit-filled twist on a classic cookie.
Prep 25 min · Cook 30 min · Total 1 hr 20 min · Makes about 56 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 sliced almonds
Directions
- Set the oven racks in the upper and lower middle positions, then heat the oven to 325 degrees F. Cover two baking sheets with parchment paper.
- In a food processor, add the coconut, egg whites, sugar, salt, and almond extract. Pulse just until the mixture comes together, about 6 pulses. Add the blueberries and pulse until the berries are mostly crushed, with a few visible specks of skin still left, about 5 pulses. Add the almonds and pulse until they are worked into the dough, about 6 pulses.
- With a medium size cookie scoop (2 3/4-inch diameter, 1 1/2 Tbsp), portion the dough into rounded mounds and place them on the prepared baking sheets. Bake until the cookies are golden, about 30 minutes. Cool them on the baking sheets for 5 minutes, then move them to a wire rack to cool completely.