A couple weekends ago, I spent some time inside my ‘gram feed, you know how that happens sometimes?
So I was browsing, checking out what friends are up to, and of course perusing recipe inspo, and I came across The Feed Feed‘s IGTV video for these beautiful purple drop cookies dipped in melted chocolate. I HAD to find out what they were! Turns out, they were…
Blackberry Macaroons!
I had never made macaroons, but I’ve always been intrigued by them. The steps in the video looked pretty doable. So, I decided YOLO why not try now?!
The video was super helpful in showing the steps. Check it out here if you want!
Oh my deliciousness!!
YUMMM these came out so good!!!! Isn’t it nice when stepping outside your comfort zone results in a success?
They weren’t quite as easy to make as I thought, but in the end they came together really well. I definitely have notes for next time, which I’ll share with you here!
Recipe Tips & Notes
- Make sure to beat the sugar and egg whites long enough. If you think you’re done, keep the mixer on another minute. That generally works as a rule of thumb for me.
- Have some extra coconut on hand. Just in case your batter is too liquidy, extra coconut would help structure the cookies and soak up that extra liquid.
- Add the zest from one lemon in with the blackberry mixture. It’ll add a hint of bright citrus!
- Don’t use silpat mats, use the parchment paper. I used silpat mats for the first batch, but the stickiness of the delicious coconut-sugar macaroons made them tough to remove from the mat. Use parchment paper, like the original recipe says. It’s much easier!
- If you are a chocolate lover like me…be prepared with lots of chocolate for dipping and drizzling the macaroons.
- Make sure you have people to share these with. Otherwise you’ll end up eating them all yourself because they’re so addicting!!
The original recipe is on the Driscoll’s website here. I’ve posted it below with my slight personal edits.
It’s baking time, wouldn’t you say? š Let’s do it!
Blackberry Macroons Recipe
Adapted from The FeedFeed’s Recipe
Let me know when you bake! Tag @thefetchingfoodie on Instagram and leave a comment here & ! Iād love to see & share your baking!
Ingredients:
1/4 cup granulated sugar
6 ounces blackberries (1 small package)
1 cup granulated sugar
4 large egg whites (room temperature)
4 cups unsweetened shredded coconut (plus extra just in case you need it)
1 tsp salt
zest from 1 lemon
1 tsp vanilla extract
12 ounces good-quality dark chocolate (I use the 72% dark chocolate pound plus bar from Trader Joe’s)
2 tsp coconut oil
Directions:
1) In a small bowl, mix together the 1/4 cup granulated sugar and the blackberries. Smoosh the blackberries using a fork. You’re trying to break down the blackberries so that you have the consistency of what I would call a liquidy jam. Set that aside.
2) Preheat your oven to 325 degrees F. Line baking sheets with parchment paper. Set them aside.
3) Into your mixer bowl, put the 1 cup granulated sugar and the 4 egg whites. Turn the mixer on a high speed. Keep it going until you have a foamy consistency. Give it a mix for a minute longer than you think. Just for good measure.
4) Add in the coconut, salt, lemon zest, vanilla, and blackberry mixture. Mix again until everything is combined.
5) If your batter is liquidy, add in 1/4 cup more coconut at a time. The batter will be very moist, but shouldn’t be soupy.
6) Using a cookie scoop or two spoons, scoop out the batter into ~2inch balls onto your prepared baking sheets. Use your hands to tighten up each ball on the sheet, tucking in an loose stray coconut pieces.
7) Bake the cookie sheets in your preheated oven for about 28-30 minutes, or until the macaroons are a light golden brown and don’t look wet anymore.
8) When they’re done, cool the cookies on the baking sheets on a cooling rack or hot pad for a few minutes. Then transfer the macaroons from the parchment paper onto cooling racks. They should peel right off the parchment paper.
9) After baking the macaroons, it’s time to load ’em up with chocolate!
10) Melt the chocolate with the coconut oil. I do this in the microwave, stirring every 30 seconds, for about 2 minutes total.
11) Line a cooled cookie sheet with parchment paper. Place the cooled cookies back onto the cookie sheet.
12) We’re going to dip the bottoms in chocolate, and drizzle chocolate on top. First: do the bottoms. Take each macaroon and dip the bottom into the melted chocolate. Put each one back onto the parchment paper to set.
13) Now, to drizzle on top! Using a fork, spatula, or your favorite drizzling tool, drizzle chocolate in zigzags on top of each macaroon.
14) Allow the macaroons to set for at least 15 minutes. Then, they’re ready to serve and/or store! Store them in an airtight container in the fridge. They’re best the sooner they’re eaten, but will be good for about a week.
They look so fancy don’t they?!? And yet, fairly easy to do! These are PERFECT for a spring or summer picnic, wine night, potluck, Easterm Mother’s Day, Father’s Day, Memorial Day, Labor Day…or a dessert just because!
Let me know when you bake! Tag @thefetchingfoodie on Instagram and leave a comment here & ! Iād love to see & share your baking!
Happy Baking friends!! May your have a sweet, beautiful day š
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