Lemony Coconut Macaroon Bites with Blueberry Sauce
By Christina Pasternak Serves 16
The fresh blueberry sauce really makes these macaroons shine. The combination of flavors is summertime in a ball! Enjoy and dont forget to share!
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- 1 × For the Macaroon Bites:
- 1 cup raw almonds
- 3 cups raw unsweetened shredded coconut, divided
- 10 large dates, pitted
- 1 tablespoon raw coconut nectar (or raw honey)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 × Pinch of unrefined sea salt
- 1 × For the Blueberry Sauce:
- 1½ cups fresh blueberries
- ¼ cup raw coconut nectar (or raw honey)
- 1 teaspoon fresh lemon juice
You may also need:
Blender, Bowl, Food Processor, Kitchen Knife, Refrigerator, Spatula, Spoon
Add the almonds, half of the shredded coconut, and dates to a food processor. Process until the almonds and coconut begin releasing their natural oils, which will take about 3-5 minutes. The mixture will be sticky and uniform.
Transfer the mixture to a large bowl. Add the remaining shredded coconut, coconut nectar, lemon zest, vanilla extract, and sea salt. Mix until all the ingredients are evenly distributed. I used my hands for this step, but a spatula would be OK too.
Take about a tablespoon of mixture and roll into a ball. Use your thumb to make a small indent on the top of each macaroon. This will serve as a teeny tiny pool for your blueberry sauce. Place each macaroon into a mini cupcake liner.
In a blender, blend the blueberries, lemon juice, and coconut nectar on high until smooth.
Spoon about a teaspoon of blueberry sauce onto each macaroon and garnish with a fresh blueberry.
Chill these little cuties in the refrigerator until ready to serve. Enjoy!
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