Happy Hanukkah! In honor of my Kosher Dining Hall days, here is an easy, festive Parve dessert!
Blueberry Coconut Macaroons
Prep Time: 15
minutes
Cook Time: 20
minutes
Total Time: 35
minutes
Yield: 24 macaroons
Ingredients
1 12-ounce bag shredded
unsweetened coconut
1 cup granulated sugar
3 large egg whites
1 teaspoon vanilla bean
paste or one teaspoon vanilla extract
1 ounce (or round up to
one package) freeze-dried blueberries from Trader Joe’s or 2 ounces sweetened
dried blueberries
Instructions:
Preheat oven to 350
degrees F. Line a baking sheet with parchment.
In a large bowl, stir
together coconut and sugar. Mix in the egg whites and vanilla.
Mix the blueberries into
the coconut mixture.
Place 1 ½ to 2 inch
mounds of the mixture onto the prepared pan, pressing each together as much as
possible. You do not have to space the cookies far apart, as they will not
spread.
Bake for 15-20 minutes
until golden brown on top and mostly set. Allow to cool completely on pan
before serving or storing. Cookies may be stored in an airtight container at
room temperature for up to 5 days, or frozen, wrapped in parchment and foil and
placed in a zipper bag for up to 3 months. Thaw at room temperature for about
an hour.
