Coconut Macaroon Cups filled with Fresh Blueberry Curd

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Blueberries, fresh or frozen
  • 1 Blueberries, fresh

• Refrigerated

  • 4 Egg whites
  • 2 Egg yolks
  • 4 Eggs, whole large

• Condiments

  • 1/2 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 pinch Salt
  • 1 1/2 cups Sugar
  • 3/4 tsp Vanilla extract
  • 1 Whipped cream

• Nuts & Seeds

  • 1/3 cup Almonds, roasted and salted
  • 3 1/2 cups Coconut, sweetened

• Dairy

  • 1/2 cup Butter
  • 1/4 cup Butter, unsalted

• Liquids

  • 1 tbsp Water

Found on hungryhappenings.com

Description

Ingredients

• 1 1/2 cups fresh or frozen blueberries (150 grams)
• 1 tablespoon water (15 gr)
• 4 whole large eggs
• 2 egg yolks
• 1 1/2 cups sugar (300 gr)
• 1/2 cup (1 stick) butter (113.4 gr)
• pinch of salt
• 1/2 teaspoon freshly squeezed lemon juice (4.93 ml)
• 4 egg whites
• 3 1/2 cups sweetened coconut (210 grams)
• 1/3 cup roasted and salted almonds, finely chopped (45 gr)
• 1/4 cup unsalted butter, melted and cooled slightly (56.7 gr)
• 3/4 teaspoon vanilla extract (3.69 ml)
• 1/4 teaspoon almond extract (1.23 ml.)
• whipped cream
• fresh blueberries

Directions

• Heat blueberries and water in a small saucepan over medium low heat.
• Cook blueberries until they can easily be smashed, about 5 minutes.
• Set a fine mesh strainer over a bowl.
• Pour blueberries into strainer, and press until all the liquid flows into the bowl. Discard the solids.
• Pour eggs and egg yolks into a 3 or 4 quart saucepan.
• Whisk lightly.
• Continue to whisk and slowly drizzle in the hot blueberry puree.
• Add the sugar, butter, and a pinch of salt.
• Return to medium low heat and stirring constantly with a heat proof rubber spatula or a wooden spoon, cook until thickened, between 10-20 minutes.
• The blueberry curd should coat the back of your spatula. The curd will continue to thicken as it cools.
• Remove curd from heat and pour into a glass bowl.
• Stir in lemon juice.
• Cool at room temperature for 20 minutes, then refrigerate for an hour.
• Preheat oven to 325 degrees Fahrenheit.
• In a mixing bowl, whisk the egg whites until foamy.
• Add the coconut and almonds and stir just to combine.
• Mix in melted butter, vanilla and almond extracts.
• SPRAY your non-stick muffin tins with cooking spray. Dont forget this, or your coconut cups wont come out of the pan.
• Equally divide the coconut mixture among the 12 muffin cups.
• Wet your fingers slightly and press the coconut mixture into the bottom and up the sides of each muffin cup.
• Bake for 20-24 minutes until the edges of your cups are really golden brown.
• Remove and cool for 10 minutes in the pan.
• Carefully run a thin knife around the top edge of each coconut cup. Allow to cool for 10 more minutes, then remove the cups from the pan.
• Allow to cool completely.
• Equally divide the blueberry curd among the coconut macaroon cups.
• Chill the cups for 15-60 minutes.
• Just before serving top with whipped cream and a few fresh blueberries, if using.