Blueberry Almond Macaroons Recipe

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

• Cookie Monster: Blueberry Almond Macaroons