Hungry Happenings

  • RECIPES
    • All Recipes
    • Dessert Recipes
    • Decorated Cookies
    • Decorated Cakes
    • Cheesecake Recipes
    • Everyday Desserts
    • Homemade Candy
    • Everyday Meals
    • Readers’ Gallery
  • HOW TO
    • Chocolate Making Tips
    • Chocolate Making Course (video lessons)
    • Make Modeling Chocolate
      • Modeling Chocolate Recipe and Tutorial
      • How to Color Modeling Chocolate
      • How to Store and Work with Modeling Chocolate
      • How to Fix Greasy Modeling Chocolate
      • How to Fix Dry Modeling Chocolate
      • Use Colored Candy Melts to Make Candy Clay
    • Candy Clay Creations
    • How To Color White Chocolate and Candy Melts and Paint Candy Molds
    • How to Use Food Coloring Markers
  • HOLIDAYS
    • ALL HOLIDAY RECIPES
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • 4th of July
    • Halloween
      • Hungry Halloween
    • Thanksgiving
    • Christmas
    • New Year's Eve
    • MORE HOLIDAYS
      • Mother's Day
      • Father's Day
      • April Fools
      • Chinese New Year
      • Cinco de Mayo
      • Day of the Dead
      • Earth Day
      • Mardi Gras
  • PARTY FOOD
    • Super Bowl
    • Graduation
    • Birthday Party
    • March Madness
    • Summer Fun
    • Baby Shower
    • Wedding Shower
    • School/Teacher
    • Movie and T.V. Characters
    • Kid's Treats
    • Fun Party Recipes
  • MY COOKBOOKS
  • ABOUT
  • MY BLOGS
    • HowToMakeCerealTreats.com
    • HowToMakeEasyCookies.com
    • HowToMakeEasyFudge.com
    • TheSugarAcademy.com
menu icon
go to homepage
  • recipes
  • chocolate tips
  • about
  • cookbooks
  • subscribe
  • holiday recipes
  • Halloween recipes
  • party food
  • appetizers
  • decorated cheese balls
  • cute food for kids
  • dessert recipes
  • chocolate recipes
  • homemade candy
  • decorated cakes
  • cupcake recpes
  • cheesecake recipes
  • cookie recipes
  • rice krispie treats recipes
  • fudge recipes
  • modeling chocolate treats
  • ice cream recipes
  • popcorn recipes
  • everyday meals
  • recipe roundups
  • readers' gallery
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • recipes
    • chocolate tips
    • about
    • cookbooks
    • subscribe
    • holiday recipes
    • Halloween recipes
    • party food
    • appetizers
    • decorated cheese balls
    • cute food for kids
    • dessert recipes
    • chocolate recipes
    • homemade candy
    • decorated cakes
    • cupcake recpes
    • cheesecake recipes
    • cookie recipes
    • rice krispie treats recipes
    • fudge recipes
    • modeling chocolate treats
    • ice cream recipes
    • popcorn recipes
    • everyday meals
    • recipe roundups
    • readers' gallery
    • Facebook
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Everyday Desserts

    Coconut Macaroon Cups filled with Fresh Blueberry Curd

    Modified: Aug 14, '22 · Published: Aug 14, '22 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

     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 Klosterboer
    Ingredients
    Blueberry Curd:
    • 1 ½ cups fresh or frozen blueberries (150 grams)
    • 1 tablespoon water (15 grams)
    • 4 whole large eggs
    • 2 egg yolks
    • 1 ½ cups sugar (300 grams)
    • ½ cup butter (1 stick)
    • pinch of salt
    • ½ teaspoon freshly squeezed lemon juice (4.93 ml)
    Coconut Macaroon Cups:
    • 4 egg whites
    • 3 ½ cups sweetened coconut (210 grams)
    • ⅓ cup roasted and salted almonds, finely chopped (45 gr)
    • ¼ cup unsalted butter, melted and cooled slightly (56.7 gr)
    • ¾ teaspoon vanilla extract (3.69 ml)
    • ¼ 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, and 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 the lemon juice.

    13. Cool at room temperature for 20 minutes, then refrigerate for an hour.

    Coconut Macaroon Cups:
    1. Preheat your 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 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.

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
    Latest posts by Beth Klosterboer (see all)
    • Irresistible Sweets with Dixie Crystals® - July 13, 2024
    • How to make peanut butter? - February 15, 2024
    • OREO Penguins - December 20, 2023

    More Everyday Dessert Recipes

    • homemade peanut butter recipes for gourmet nut butters
      How to make peanut butter?
    • Cakesicles with red and green drizzle, rainbow sprinkles, and chocolate drizzle
      How to make Cakesicles (cake pop popsicles)
    • sugar cookies filled with apple butter
      Apple Butter Pillow Cookies
    • peaches and cream cupcakes
      Peaches and Cream Cupcakes

    About Beth Klosterboer

    Comments

      Please leave a comment. Cancel 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.

    1. Disha says

      January 11, 2014 at 8:48 pm

      That's amazing work..!! Would the macaroon turn soft if I assemble everything and store in refrigerator???

      Reply
      • beth says

        January 11, 2014 at 9:10 pm

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

        Reply
    2. MommyonDemand says

      December 14, 2013 at 3:24 am

      I love anything involving coconut! Would love for you to come & share at my party http://mommyondemand.com/create-bake-9/

      Reply
    3. Carolyn says

      December 06, 2013 at 9:28 pm

      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
    4. Karly Gomez says

      December 05, 2013 at 7:22 pm

      Wow, this looks fantastic! I've had lemon curd (love it!) but never blueberry curd, so I am definitely going to have to try this sometime. It helps that my girls really really really love blueberries, ha ha ha!

      I'd love to have you come link up with me for Tasty Tuesday!
      http://www.mrsthreeinthree.com/2013/12/tasty-tuesday-39.html

      Reply
    5. mothers shadow says

      December 04, 2013 at 6:06 am

      Stopping by from Cast Party and I MUST try your amazing creation!!!

      Reply
      • beth says

        December 04, 2013 at 8:41 am

        Thanks for stopping by:)

        Reply
    6. Karen @ Sugartown Sweets says

      December 04, 2013 at 3:08 am

      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
      • beth says

        December 04, 2013 at 3:23 am

        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
    7. Anonymous says

      December 03, 2013 at 12:07 am

      Only problem i don't like coconut :(.

      Reply
    8. Melissa Viscount says

      December 02, 2013 at 8:05 pm

      Wow these look delicious and your pictures are gorgeous! I would LOVE IT if you linked up your Coconut Macaroon Cups with us this week at the Link It or Lump It Link Party! I hope to see you there!
      - Melissa http://twoityourself.blogspot.com/2013/12/link-it-or-lump-it-party-16-plus.html

      Reply
    9. Heather - Chickabug says

      December 02, 2013 at 6:21 pm

      I love blueberry curd. This is my dream dessert! : )

      Reply
      • beth says

        December 02, 2013 at 6:40 pm

        Oh, I'm so happy to have made your dream dessert:)

        Reply
    10. Brenda @ SweetSimpleStuff says

      December 02, 2013 at 5:38 pm

      Blueberry curd sounds wonderful and I love the toasty coconut cups! I hope you win 😉

      Reply
      • beth says

        December 02, 2013 at 6:39 pm

        Me too:) The coconut cups are so much fun to serve and the blueberry tastes really wonderful in them.

        Reply
    11. Anonymous says

      December 02, 2013 at 5:37 pm

      Those look sooo good! Good Luck!

      Reply
      • beth says

        December 02, 2013 at 6:34 pm

        Thanks for the well wishes! I hope to do well in the contest:)

        Reply
    12. The Partiologist says

      December 02, 2013 at 1:57 pm

      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
      • beth says

        December 02, 2013 at 2:20 pm

        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
    13. Jo and Sue says

      December 02, 2013 at 1:33 pm

      Those look so pretty and I can imagine how amazing they taste!!! Good luck in the contest 🙂

      Reply
      • beth says

        December 02, 2013 at 1:48 pm

        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
    14. Hannah Collocott says

      December 02, 2013 at 10:08 am

      They look divine! And they are gluten free!! I cant wait to try making them. I hope you win the comp!

      Reply
      • beth says

        December 02, 2013 at 1:47 pm

        Thanks, Hannah. I sure would love to win. The prizes are wonderful!

        Reply
    15. Isla says

      December 01, 2013 at 10:25 pm

      Good luck!! These look amazing!

      Reply
      • beth says

        December 02, 2013 at 1:46 pm

        Thanks so much Isla!

        Reply
    16. CuteEverything.com says

      December 01, 2013 at 4:40 pm

      They look amazing! I hope you win!

      Reply
      • beth says

        December 02, 2013 at 1:46 pm

        Thanks, Michelle. It would be great to win:)

        Reply
    17. Hani Bacova says

      December 01, 2013 at 4:03 pm

      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
      • beth says

        December 02, 2013 at 1:46 pm

        Homegrown blueberries would be amazing in these desserts. Thanks, Hani.

        Reply
    18. Linda V @ Bubble and Sweet says

      December 01, 2013 at 9:21 am

      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
    19. conxe says

      November 30, 2013 at 10:10 pm

      How long can they be stored? I wonder if I can prepare them one day before serving.

      Reply
      • beth says

        December 01, 2013 at 1:44 am

        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
    20. Hannah Marie says

      November 30, 2013 at 9:30 pm

      These are so cute! Hope you win.

      Reply
      • beth says

        December 01, 2013 at 1:58 am

        Thank you Hannah. I hope I do too! That would be amazing:)

        Reply
    Newer Comments »
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

    Popular

    • Mini cheesecakes collage of images with plain cheesecakes, cheesecake cups with toppings, and decorated edible flower cheesecakes.
      Mini Cheesecakes
    • homemade candy bars including dark chocolate bars, milk chocolate cashew bars, white chocolate cookies and cream candy bars, and more
      The Best Step-by-Step Chocolate Bar Recipes
    • Marry a chocolate cake ball with a chocolate dipped maraschino cherry to get these amazing Chocolate Cherry Bombs.
      Chocolate Cherry Bombs - Cherry Filled Cake Balls Dipped in Chocolate
    • Giant Reese's Cup on a cake stand with a slice cut and served on a small dessert plate.
      Giant Peanut Butter Cup
    • Cakesicles with red and green drizzle, rainbow sprinkles, and chocolate drizzle
      How to make Cakesicles (cake pop popsicles)
    • Delicious chocolate truffles coated in chopped cashews, shaved dark chocolate, cocoa powder, cookie crumbs, and a blend of dark and white chocolate shavings.
      Chocolate Truffles Recipe

    Buy my cookbooks

    Footer

    ↑ back to top

    use policies

    • privacy policy
    • photo-use policy
    • terms of service

    join us

    • subscribe (newsletter)
    • our online courses
    • readers' gallery

    contact

    • contact
    • about Beth
    • FAQ

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Hungry Happenings