Blueberry Almond Macaroons Recipe

Updated August 30, 2018

Perk up your macaroons with fresh blueberries and sliced almonds.

Recipe Details

Active 10 mins

Total 40 mins

Serves 36 servings

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Ingredients

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)

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.