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
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
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 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 stirring 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 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 wont 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.