Blackberry Macaroons

Recipe from Driscolls.com


1 1/4 Cups granulated sugar, divided
1 Package (6 ounces) Driscoll’s Blackberries
4 large egg whites, at room temperature
4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
1 Tsp. salt
1 Tsp. vanilla extract
6 Ounces dark chocolate, chopped
1 Tsp. coconut oil


PREHEAT oven to 325˚F.
LINE two baking sheets with parchment paper.
PLACE 1/4 cup sugar to a medium bowl.
ADD 1 package blackberries.
MASH mixture with a fork or masher until berries are broken down.
SET ASIDE blackberry mixture to macerate, about 2 minutes.
PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
ADD 4 eggs whites.
WHISK mixture on high speed until foamy.
ADD blackberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
WHISK until well combined.
ADD more coconut as needed to make sure all liquid is absorbed into mixture.
SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATE sheets halfway through bake.
PLACE baking sheets onto cooling racks.
ALLOW macaroons to cool for about 10 minutes.
PLACE 6 ounces dark chocolate into a microwave safe bowl.
ADD 1 teaspoon coconut oil.
HEAT chocolate mixture in microwave for 15 seconds.
STIR chocolate mixture.
CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.