Soft and chewy Coconut Macaroon Cups filled with Blueberry Curd topped with a dollop of whipped cream and fresh blueberries make a light and refreshing treat that can be enjoyed any time of year.
Coconut and blueberries make a happy couple. The flavors are really so different, yet they pair together so well.
These little desserts marry those two flavors together in quite an unusual way.
The coconut is baked into macaroons that are shaped into small cups. The cookie cups are soft and chewy with tiny bits of crunchy toasted coconut along the edges. They are the perfect size to hold a nice amount of freshly made blueberry curd.
The smooth creamy filling is a nice contrast to the crunchy and chewy coconut cookies.
When I decided to create this recipe, I started by making some coconut macaroon cups. I made these cups for the first time a few years ago and have filled them with chocolate mousse and custard before. I thought they would be wonderful filled with a lovely fresh blueberry curd and happily, I was right.
Finding the perfect blueberry curd to go into my cups, was a bit of a challenge. The first curd I made, tasted more like blueberry creme brûlée. While it was lick the spoon amazing, it didn’t have enough blueberry flavor. My second attempt was better, but the curd was not as rich and creamy as I wanted it to be. Finally, I combined the two recipes to come up with an absolutely amazing blueberry curd.
When I took my first spoonful, I closed my eyes. I do that often, not to be otherwise distracted.
The flavor reminded me of a bowl full of fresh blueberries topped with homemade custard. It has just the right amount of sweetness, offset by a slight hint of a tart aftertaste. It’s rich and creamy and all together wonderful.
The coconut macaroon cup is the perfect vessel in which to serve the curd. The coconut flavor compliments the blueberry incredibly well, plus these desserts are really lovely looking.
Coconut Macaroon Cups filled with Fresh Blueberry Curd
- 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
- 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. Don't 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.
These individual sized desserts would be lovely to serve at a summer brunch or a spring bridal shower, but would make a nice after dinner treat too.