Gluten-Free Blueberry Macaroons Driscoll's

Gluten-Free Blueberry Macaroons

  • 50 grams evaporated cane juice crystals (Can use sugar as a substitute)
  • 1 Tbsp. honey
  • 1/4 Tsp. Kosher salt
  • 120 grams of unsweetened shredded coconut
  • 2 Tablespoons gluten-free all-purpose flour
  • 1 Tbsp. whole golden flax seeds
  • 1/4 Tsp. vanilla extract
  • 50 grams of Driscoll's Blueberries
  • 2 egg whites

30 min | 14 | other cooking styles

Gluten-Free Blueberry Macaroons Driscoll's

Blueberries are baked into this light sweet treat to create a wonderful little cookie.


Preheat an oven to 180°C. Line a baking sheet with parchment paper.
In a small, heavy-bottomed saucepan, combine the egg whites, evaporated cane juice crystals, honey, salt, coconut, flour, and flax seeds. Set the pan over medium-low heat and cook, stirring constantly, until the mixture becomes thick, about 2 to 3 minutes. Transfer the mixture to a medium bowl and stir in the vanilla. Let the mixture cool to room temperature.
Using a small scoop, scoop 1 Tbs. balls onto the prepared baking sheet. Gently press 1 blueberry into each macaroon. Bake until light golden brown, 16 to 18 minutes.

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.