These blueberry chocolate macaroons are bursting with sweet wild blueberries and dipped in creamy dark chocolate. They make for an easy, no fuss yet stunning dessert!
Let’s discuss the difference between macaroons and macarons.
Macaroons, like these, are a basically a bunch of coconut held together by egg whites. Sometimes dipped in chocolate and adorned with cutesy little chopped nuts, ginger (like these dark chocolate orange dipped macaroons), or whatever else you want to sprinkle on that chocolate while it sets.
Macarons, on the other hand, are a really impossible to pronounce (when you never took a day of French in your life), temperamental and fragile French sandwich cookie of sorts.
They involve precise measurements, perfectly beaten egg whites and a lot of staring at the oven praying they’ll bake up and grow their trademark “feet”.
They line bakery shop store front windows in their pretty pastel colors, but don’t let that cutesy appearance fool you, they can throw even an experienced home baker into a fit of rage when sheet after sheet come out hollow, cracked, footless or just flat.
I may or may not have had some experience with that — how not to make macarons.
Almost three years later, I can finally see the comedy in that post.
At the time, I wanted to scream, cry and punch the French person who first created them square in the face.
Since that poignant April day, I’ve stuck to the former, macaroons. They’re the kind of cookie that never gives you problems.
There’s no nerve wracking oven-staring necessary, and unlike macarons, they’re actually very easily adaptable to a paleo friendly diet. Try to substitute maple syrup for sugar in a macaron and your world will likely fall apart. The same substitution in coconut macaroons, however, is a simple swap.
They’re a chill cookie and when it comes to baking, I’m all about that.
These blueberry coconut macaroons are filled with wild blueberries that not only give them a really awesome and funky color but a bit of a superfood health boost too so you can now justify eating half the batch yourself. Try these oatmeal blueberry cookies too if you like the idea of berries in a cookie.
Plus, when did the combination of fruit and chocolate ever steer you wrong? Whether it’s something as simple as chocolate covered oranges or these more impressive blueberry macaroons, the answer is never.
Love this blueberry macaroon recipe?
Try these chocolate dipped orange macaroons or paleo lemon macaroons for two citrus twists to this easy cookie.
Coconut almond no-bake macaroons are an even easier variation of this recipe and coconut nut balls are like the snack version of this dessert.
Blueberry Chocolate Macaroons
Ingredients
- 1 cup unsweetened shredded coconut
- 2 tablespoons coconut flour
- 1/2 cup frozen blueberries, thawed and rinsed
- 1 tablespoon maple syrup
- 2 tablespoons almond milk
- pinch of salt
- 1 egg white
- 1/4 cup dark chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- Preheat oven to 325°F, line a baking sheet with parchment paper or silicone baking mat.
- Place the shredded coconut, coconut flour, blueberries, maple syrup, milk and salt in a food processor. Pulse a few times, scraping down as needed until combined but still chunky. Set aside.
- Place the egg white in a small bowl and beat with a handheld electric mixer until stiff peaks form.
- Transfer the coconut mixture into a large bowl and gently fold in the egg whites until well combined.
- Scoop the mixture out onto the baking sheet in by the tablespoonful.
- Bake for 15-20 minutes until bottoms start to turn golden brown.
- Remove from oven, let cool for 5 minutes on baking sheet before gently transferring to a cooling rack. Let macaroons cool completely.
- Melt the chocolate and coconut oil in a small bowl.
- Dip the flat bottoms of each macaroon in the chocolate and place back on the parchment lined baking sheet.
- Refrigerate on the baking sheet until chocolate is set, about 20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I found that I had to cook these much longer than the recipe says. Also the first batch I used my silpat and they stuck & fell apart. The 2nd batch I used parchment and they didn’t stick but still fell apart. I was not able to dip them in chocolate as they fell apart into the chocolate. I ended up gently lifting them up and dripping chocolate on the bottoms. They taste fine but I would not make these again. Followed recipe to a T and did not substitute anything!
Love this combo! I never met a macaron I didn’t like…. pinning for later!
These macaroons look awesomely yummy! I will try this at home and hopefully, I can make it correctly.
What gorgeous macaroons! They look absolutely incredible!
Macarons are also not something you should attempt when you live in Central FL. There’s like a 2-month window here when the humidity level is sufficiently low for macaron success. Luckily, macaroons work in all climates, and I will be happy to try this recipe out!
Dear Gina, these are beautiful! I am loving all the blueberry recipes I’m seeing. Saving this to my collection of recipes to try. xo, Catherine
Yum! I love anything coconut and chocolate, and these are so pretty too!