Blueberry Almond Macaroons Recipe

• 21 ounces sweetened shredded coconut
• 6 eggs whites
• 1/2 cup sugar
• 1/2 teaspoon kosher salt
• 3/4 teaspoon almond extract
• 2 1/4 cups blueberries
• 3/4 cup (6 3/4 ounces) sliced almonds

1. Adjust oven racks to upper and lower middle position and preheat oven to 325u0b0F. 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.

coconut, eggs whites, sugar, kosher salt, almond extract, blueberries, almonds

Taken from www.seriouseats.com/recipes/2012/09/blueberry-almond-coconut-macaroons-recipe.html (may not work)