So it’s finally spring. And it actually feels pretty spring like here. The sun has been shining. We’ve had lots of temperatures in the fifties. One meteorologist event guaranteed we wouldn’t have any more measureable snow. Life is pretty good!
We have lots of spring in the house too. In the form of ladybugs. Lots of ladybugs.
We have always had some ladybugs in the house over the winter. That’s right. Somehow ladybugs make it through these apocalyptic feeling winters and show up, unannounced in our house.
But this year, it’s been different. There have been lady bugs EVERYWHERE. We have to watch where we step so we don’t crush them. They crawl on the floors, walls, windows. They relish the sun and hide in the shade.
Since the weather has been nicer, we’ve been putting them outside, but it seems like they come right back in.
There are far worse problems to have. Ladybugs are, after all, supposed to be good luck, and we can use all the luck we can get.
You all are pretty lucky that I’m sharing these delightful Blueberry Coconut Macaroons with you. Plain old coconut macaroons are a hit with me, but adding blueberries, one of my favorite fruits, makes them totally irresistible.
These are easy to make, elegant, and feed a crowd. Plus, they are gluten free! Welcome in spring with these fun macaroons and some lucky ladybugs!Print
- 1 12 ounce bag shredded unsweetened coconut
- 1 cup granulated sugar
- 3 large egg whites
- 1 teaspoon vanilla bean paste
- 1 ½ cups fresh blueberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together coconut and sugar. Mix in the egg whites and vanilla bean paste.
- Place the blueberries in a small bowl. Gently crush some of them, while leaving others whole. Mix the blueberries into the coconut mixture.
- Place 1 ½ to 2 inch mounds of the mixture onto the prepared pan, pressing each together as much as possible. You do not have to space the cookies far apart, as they will not spread.
- Bake for 15-20 minutes until golden brown on top and mostly set. Allow to cool completely on pan before serving or storing. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.
Recipe adapted from Une Gamine Dans La Cuisine
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Don’t forget to check out the other Sunday Supper dishes!
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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