“Mr. McDowell. Sir, I was wondering, did you happen to catch the professional football contest on television last night? Oh it was most exhilarating. The Giants of New York took on the Packers of Green Bay, and in the end the Giants triumphed by kicking an oblong ball made of pig skin through a big H. It was a most gripping victory.” – Coming to America
i get the basics of football,
what i don’t get,
or if i’m feeling curious,
i ask what’s going on.
dw & i are casual ravens fans.
we know that if the ravens do well
then the city does well.
it also means the majority
of our friends will be nicer,
and our FB feeds aren’t
dotted with bad words.
these blueberry speckled macaroons
aren’t really seasonal.
they’re leftover blueberries
i froze right at peak,
saved for special occasions,
like watching our purple team
who instead dotted our afternoon
with bad words.
blueberry swirl + coconut macaroons
adapted from my chocolate + coconut macaroons, which was adapted from the Splendid Table
*note: any bright hued berries will do, the more vibrant the color, the better. truth be told, sans berries and the end result is still delightful. in the original post, i used just one bowl. in this reincarnation, i dirtied the food processor set and an ice cream scooper.
**note: i have to painfully but truthfully admit, this isn’t an original recipe. it was inspired by things we make who adapted it from a resource i cannot bear to mention. it makes use of egg whites and raspberries and almond extract. un gamine dans la cuisine recently made a blueberry version, too.
***note: i only used sweetened shredded coconut flakes because that’s what i had on hand. typically i like to use a mix of sweet & unsweetened. keep in mind, if unsweetened flakes are used, sugar may need to be added. use your best judgement.
2 large eggs
3 cups sweetened shredded coconut flakes
generous pinch of salt
good squeeze of half a lemon
zest of lemon, amount at your discretion
1 scant cup of thawed blueberries, give or take
if mixture seems a bit wet, add up to 1/3 cup almond or coconut flour. use your best judgement*
preheat oven to 350F.
in a food processor and whiz to break the flakes down a bit. if you need to, scrape down the sides. add in the zest & lemon juice and pulse to distribute the citrus love. scrape. add in the eggs, one at a time, whizzing and scraping in between.
scrape one last time.
now this is where it gets tricky. this is just an aesthetic thing but the goal is to have streaks of blue & white, so you’re not aiming to pulverize the berries and integrate them into the coconut flake mixture.
add in the berries, pulse a handful of times, just enough to break the berries, you want to stain the mixture, not dye it.
scoop with an ice cream scoop onto parchment papered cookie sheet.
bake for 25 minutes, until golden brown.
allow to cool on wire rack.
my other blueberry treats:
blueberry breakfast cookies – vegan
blueberry citrus scones – dairy free
blueberry clafoutis – dairy free
blueberry donuts – gluten free, dairy free
blueberry jam danishes – vegan
blueberry swirl muffins – dairy free