Description
These lemon blackberry macaroons are sweet and tart with the perfect soft and chewy texture. Both gluten free and dairy free, these macaroons are made with a base of shredded unsweetened coconut and egg whites and come together in under 30 minutes.
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 1/3 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1 medium lemon, zested and juiced
- 2 egg whites, from 2 large eggs
- 1/2 heaping cup fresh blackberries
Instructions
Preheat your oven to 350F and place the rack in the upper 1/3 of the oven. Line your baking sheet with parchment paper or a silpat.
Put the coconut, lemon zest, and 1 teaspoon of the lemon juice in the bowl of a food processor and pulse a couple of times to combine. Next, add the sugar and salt and pulse a couple of more times. Add the egg whites next and pulse a few times to bring the mixture together (it will start clumping together). Add the blackberries and carefully pulse a few times (3 to 5 times) until the blackberries are roughly chopped. You want the mixture to look streaked through with purple and chunks of blackberries instead of completely purple.
Using a half-ounce cookie scoop, place mounds of the mixture onto your lined baking sheet. You can shape the mounds if you need to using damp fingers. Bake the macaroons in the upper 1/3 of the oven for 15-18 minutes until the bottoms are golden and the tops are just starting to turn golden. Cool them on the sheet for at least 20 minutes before moving them to a wire rack to cool completely.
Notes
- I used a small cookie scoop (half-ounce) for these and ended up getting 14 macaroons. If you have a larger cookie scoop, you may want to double the recipe to yield more cookies.
- If you are not eating these the day you make them, they store best in the refrigerator in an airtight container, or covered in plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert