Blackberry Coconut Macaroons

I'm a big believer in karma.

Once, when I was teaching English in Mexico (double mention this week!), the family we were staying with took us on a trip to an old hacienda in the mountains.  It was ancient, practically medieval, and beautifully kept up. 

I was homesick, though, and wishing I wasn't in Mexico (I love to travel, but sometimes I'm pretty terrible at it).  So I was pouty the whole time.

And then a bird crapped on my head.  Crapped.  On.  My.  Head.

I'm privately pretty into politics.  I wish that I wasn't, though, it's so frustrating to go round and round in circles.  But this week I've been out picking fights on the internet again.

And then yesterday I got a ticket for speeding.  Speeding!  I never!

Well, I always speed, but I've never got a ticket before (hope you aren't reading this, officer!).

Superstitious?  Maybe.  But effective.  And good motivation to behave myself, so what I put out there doesn't come back and smack me in the face.

When I made these macaroons, though, I must have done something wrong because the second batch?

Dumped out all over the floor of my hot stove.

At least it smelled nice as it sizzled.

Oh well.  Probably for the best that I only had one batch to myself. 

Because they were TAS-T.  (and also GF!)

You try them and see, and get back to me about it.

Blackberry Coconut Macaroons (recipe adapted from Smitten Kitchen)


14 ounces (400 grams) sweetened, flaked coconut
2/3 cup (130 grams) granulated sugar
3 large egg whites
Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
1/2 teaspoon almond extract
1/2 pint (6 ounces, 170 grams or 1 1/4 cups) fresh blackberries (if washed, patted very dry)

Preheat oven to 325°F. Line two large baking sheets with parchment paper.

In an electric mixer, blend the coconut with the sugar, for a minute (original recipe suggests using a food processor...I don't have one, but I'm sure that would be grand!). Add egg whites, salt and almond extract and blend for another minute. Add berries and blend just until they are largely, but not fully, broken down.

With a tablespoon measure or cookie scoop, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 25 to 30 minutes, until they look a little toasted on top. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool.