Hungry Happenings

Coconut Macaroon Cups filled with Fresh Blueberry Curd

This post may contain affiliate links.

 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.

Soft and chewy Coconut Macaroon Cups filed with homemade blueberry curd are topped with a dollop of whipped cream and some fresh blueberries.

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.

Coconut macaroon cookie cups filled with homemade blueberry curd topped with whipped cream and blueberries.

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 a 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.

Make homemade coconut macaroon cups then fill them with freshly made blueberry curd for a lovely summer dessert.

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 altogether 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

Coconut Macaroon Cups filled with Fresh Blueberry Curd

 

Print
Coconut Macaroon Cups filled with Fresh Blueberry Curd
Prep Time
30 mins
Cook Time
44 mins
Total Time
1 hr 14 mins
 
Fresh blueberry curd served in soft and chewy coconut macaroon cups.
Course: Dessert
Cuisine: American
Keyword: blueberry curd, coconut macaroons
Servings: 12
Author: Beth Jackson Klosterboer
Ingredients
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
Coconut Macaroon Cups:
  • 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.
Optional garnish:
  • whipped cream
  • fresh blueberries
Instructions
Blueberry Curd:

  1. Heat blueberries and water in a small saucepan over medium-low heat.

  2. Cook blueberries until they can easily be smashed, about 5 minutes.

  3. Set a fine-mesh strainer over a bowl.

  4. Pour blueberries into the strainer, and press until all the liquid flows into the bowl. Discard the solids.

  5. Pour eggs and egg yolks into a 3 or 4-quart saucepan.

  6. Whisk lightly.

  7. Continue to whisk and slowly drizzle in the hot blueberry puree.

  8. Add the sugar, butter, and a pinch of salt.

  9. Return to medium-low heat and stir constantly with a heat-proof rubber spatula or a wooden spoon, cook until thickened, between 10-20 minutes.

  10. The blueberry curd should coat the back of your spatula. The curd will continue to thicken as it cools.

  11. Remove the curd from heat and pour into a glass bowl.

  12. Stir in lemon juice.

  13. Cool at room temperature for 20 minutes, then refrigerate for an hour.
Coconut Macaroon Cups:
  1. Preheat oven to 325 degrees Fahrenheit.

  2. In a mixing bowl, whisk the egg whites until foamy.

  3. Add the coconut and almonds and stir just to combine.

  4. Mix in melted butter, vanilla, and almond extracts.

  5. SPRAY your non-stick muffin tins with cooking spray. Don't forget this, or your coconut cups won't come out of the pan.

  6. Equally divide the coconut mixture among the 12 muffin cups.

  7. Wet your fingers slightly and press the coconut mixture into the bottom and up the sides of each muffin cup.

  8. Bake for 20-24 minutes until the edges of your cups are really golden brown.

  9. Remove and cool for 10 minutes in the pan.

  10. 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.

  11. Allow to cool completely.

Assemble Cups:

  1. Equally divide the blueberry curd among the coconut macaroon cups.

  2. Chill the cups for 15-60 minutes.

  3. Just before serving top with whipped cream and a few fresh blueberries, if using.

Coconut Macaroon Cups filled with Fresh Blueberry Curd

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.

Make homemade coconut macaroon cups then fill them with freshly made blueberry curd for a lovely summer dessert.

 

The Sugar Academy Chocolate Making Courses

Reader Interactions

Comments

    • Yes, you can put them all together the day before serving. Just make sure the blueberry curd has really thickened before you pour it into your cups. The coconut cups will keep for over a week if stored in an airtight container. The curd will keep over a week too, if stored in the refrigerator. So the components may be made at least a week ahead of time.

      Reply

  3. Oh my goodness Blueberry curd sounds divine. No I have never had it, but I can imagine closing my eyes just like you while taking a mouthful. Mmmmm.

    Reply

  4. WOW! This is amazing, I love both and best thing is I actually have blueberries in the freezer from Summer crop. Deliciously looking treat!

    Reply

    • I served them at our second Thanksgiving dinner and my teenage nephew thought they were fantastic. I love when I can please a hard to please teen!

      Reply

  9. Oh Beth, these are beautiful – I would have never thought to put the two together! I've made so many chocolate
    desserts for my party, these would be perfect! Hope I have time to make them!!

    Reply

    • I'd never turn down chocolate and love these coconut macaroon cups filled with chocolate mousse too, but I have to say that putting the blueberry curd inside them really elevated this dessert to a new level. I love the flavor combo.

      Reply

  15. They look beautiful..and I'm sure they taste fantastic! Good luck in the contest. If I'm judging, you win on the photography alone! 🙂

    Reply

    • Oh, thanks. That's so nice to hear. I've really been working on my photography and finally bit the bullet and got a DSLR this fall. I love it and am so pleased with the pictures I've taken with it.

      Reply

  18. Thank you so much for sharing your fantastic project on The Inspiration Board at homework. I featured you today! Have a great weekend.

    carolyn
    homework &
    DETAILS

    Reply

    • Thanks, Disha. I actually did store assemble some of these, stored them in the refrigerator overnight, and they were fine!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.