Blueberry Almond Macaroons Recipe

Directions

Adjust oven racks to upper and lower middle position and preheat oven to 325 degrees 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 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.