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Blueberry Coconut Macaroons #SundaySupper

  • Total Time: 35 minutes
  • Yield: 24 macaroons 1x


  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together coconut and sugar. Mix in the egg whites and vanilla bean paste.
  3. Place the blueberries in a small bowl. Gently crush some of them, while leaving others whole. Mix the blueberries into the coconut mixture.
  4. 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.
  5. 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