[Photograph: Carrie Vasios]

Early in the summer, I went to a picnic where someone brought raspberry macaroons. No, not the ethereally light and fragile macarons (as Google keeps trying to auto-correct for me), but the sturdy blobs of toasted coconut which, in my humble opinion, are far underrated in the cookiesphere. Now I hadn't even considered adding fruit to my macaroons—though I have dipped and dunked them in all sorts of chocolate combinations.

But jazzing up macaroons with fruit couldn't be simpler or more rewarding. I simply added fresh blueberries to my standard macaroon dough and gave it a whiz in the food processor. Satisfied with those cookies but intrigued by this development, I made a second batch in which I also blitzed some slivered almonds and almond extract into the dough. The resulting cookies were incredibly tasty, being totally packed with intense almond and blueberry flavor.

I'd definitely recommend these blue beauties to anyone looking for a fast and easy cookie that's big on flavor. To shill for macaroons in general, the sweetened coconut gives the cookies a moist yet sturdy texture that makes them great for travel. I'm definitely going to try incorporating my cookies with other fruit and nuts. (Raspberry- Vanilla Bean macaroons? Banana-Pecan? The possibilities are endless.)

Get the Recipe

Blueberry Almond Macaroons »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


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