Blueberry Almond Macaroons Recipe – a delicious recipe with coconut, eggs whites, sugar, kosher salt, almond extract, blueberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Adjust oven racks to upper and lower middle position and preheat oven to 325u00b0F. 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.
519
kcal
Calories
29
g
Fat
44
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 21 ounces sweetened shredded coconut, 6 eggs whites, 1/2 cup sugar, 1/2 teaspoon kosher salt, and more.
Yes, Blueberry Almond Macaroons Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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