Coconut macaroons with blueberry sauce

April 9, 9:34 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by:  Courtney Monigold

If the colors of this dessert aren’t enough to entice you….the taste of this dessert will.

Although rich looking, the macaroon with blueberry sauce is ultra light, delicate, and delicious. The mixture of texture of the macaroon goes from crunchy to chewy, the flavors range from sweet to tart. It’s the ultimate party in your mouth and the perfect dessert package.

Perfect for Passover, this dessert is easy to prepare and can be made 3 days ahead of time if needed. I will forewarn you, the meringues cook very slow at a low temperature so just be sure to plan ahead and at least make them the night before your event or party.

Coconut Macaroons with Blueberry Sauce
Recipe derived from "Bon Appetit" April 2009

Ingredients:
6 egg whites
1 cup fine granulated sugar
1 tablespoon vanilla extract
1 cup sweetened coconut

Blueberry Sauce
2 cups fresh blueberries (Or frozen)
6 tablespoons water
2 tablespoons sugar

1 pound of strawberries for garnish

Directions for Macaroons:
Preheat oven to 200degrees F. Prep baking sheets by lining them with parchment paper and drawing 3” circles (with a tuna can works). Space them about 2 inches apart. Then turn the parchment paper over on the baking sheet.

In a large mixing bowl or stand mixer. Beat egg whites on high until you get a soft peak. Then with the machine still running, gradually add the sugar and beat until you get firm peaks. Beat in vanilla just until combined (you don’t want to beat too long or your egg whites will become dry). Fold in the coconut with a rubber spatula.

Take a heaping spoon full of the egg white mixture and put it on the baking sheet in the drawn circle. Spread it around. (They are meant to be ‘rustic’ so don’t worry if they aren’t perfect).

Bake for 2 ½ hours. Turn oven off….but leave the macaroons in the oven for 2 more hours…or overnight. Remove from pans and store in air tight containers for up to a week at room temperature.

Blueberry Sauce Directions:
In a medium sized heavy bottom saucepan, add blueberries, water, and sugar. Partially mash the blueberries with the back of a metal spoon or fork. (You want some chunks.) Stir over medium heat until the sugar dissolves and the blueberry mixture turns into a sauce consistency. Cover and cool.

To Serve: Top the macaroons with blueberry sauce and fresh strawberries if desired.

For more info on how to make the perfect meringues and macaroons, click here.

For other great recipes:

Spring Sauted Chicken with Parsley Gremolata

Cranberry, Brie and Sausage Quiche