Blueberry-coconut crunch may be our new favorite when it comes to flavor. We started with coconut, then invited blueberry to the party by turning our favorite Lehi Mills Blueberry Muffin Mix into a sweet crumble. Not only does Lehi Mills win the hands down contest for best blueberry muffins, but now they are also winners in our favorite flavor of macaron.
We’ve included the recipes for all three parts: the macaron shell, the buttercream variation, and the coconut-blueberry crunch. But let’s break it down step by step.
Step 1: Coconut Buttercream
Use 1 cup American buttercream
add 1 tsp coconut emulsion by LorAnn or coconut syrup from Amoretti
Place buttercream into a bowl. To this, add the coconut extract or syrup. Mix to blend well. Place coconut buttercream in piping bag and cut tip a tiny bit smaller than normal. I love the tipless piping bags for this. Set aside.
Step 2: Blueberry Cream
Make up a batch of blueberry syrup (recipe below). Once your blueberry syrup is completely cool, add 3 tbsp. of syrup to 1 cup buttercream. Mix well and place in tipless piping bag. Set aside.
(If you snag the flavoring or tipless bag from Orson Gygi, make sure to use the code: sweetmacshop to get 10% off)
Step 3: Make your Coconut Blueberry Crumble (recipe below).
Once all these parts are ready to go, and your shells are baked, let’s assemble the Coconut Blueberry Crunch Macaron.
STEP 1 Take the coconut butter and pipe a ring with the coconut buttercream around the outside of the shell. Leave a space in the middle.
STEP 2 Pull the crumble out and place the crumble in the open well in the middle of the macaron. I use a spoon and just get a small bit of crumble and drop it into the well.
STEP 3 Next, once crumble is in the middle pipe a dollop of blueberry buttercream on top. That’s it!
Place top on macaron and store in a airtight container.
Looking for other Crumble Macaron recipes? Try these:
Watermelon Berry Mint Lime Macarons
And a quick variation on a traditional Sugar Cookie:
If you want to up your sugar cookie game here is what you do:
- Use your favorite smash sugar cookie recipe.
- Take the coconut buttercream and pile that delicious icing as tall as you prefer.
- Sprinkle blueberry crumble on top. Enjoy!
It truly is the yummiest cookie you will ever eat.
Blueberry Coconut Crunch Macarons
- 2 cups American Buttercream, divided into two equal parts
- 1 teaspoon coconut extract Can substitute coconut syrup by Amaretti
- 3 Tablespoons Blueberry Syrup (recipe below)
- 1 recipe Blueberry Crumble
- Place 1 cup buttercream into medium mixing bowl. Add coconut extract or syrup. Mix until ingredients are well blended, and place in regular piping bag with tip.
- In a separate bowl, place 1 cup buttercream. Add blueberry syrup. Mix until well blended.
- Using a tipless piping bag, cut tip a tiny bit smaller than normal, and into this, place the blueberry-buttercream mixture.
- Using the coconut-buttercream mixture, pipe a ring around the outside edge of one macaron shell, leaving a space in the middle.
- Fill hollow in the middle with Blueberry Crumble (about 1 teaspoon or so).
- Pipe a dollop of the blueberry-buttercream on top of the crumble.
- Place top on macaron; store in airtight container in the refrigerator.
- 2 cups blueberries fresh or frozen; if using fresh blueberries, remove all stems and wash
- 3/4 cup water, divided
- 1/2 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- In a small heavy saucepan, place blueberries, 1/2 cup of the water and granulated sugar.
- Cook and stir on medium heat until all sugar is dissolved.
- Bring mixture to a full boil, then turn down to simmer.
- While mixture is simmering, mix remaining 1/4 cup water with the cornstarch, stirring well. Add cornstarch mixture to blueberries, stirring while adding, until it is all incorporated.
- Continue to simmer for 15 minutes, or until syrup reaches desired thickness.
- Remove from heat and add lemon juice. Cool. After the syrup has completely cooled, it can be added to buttercream. This will keep in an airtight container in the refrigerator for up to 2 weeks.
- 100 grams granulated sugar (approx 1/2 cup)
- 25 grams brown sugar (approx 1 1/2 TBSP)
- 200 grams Lehi Mills Blueberry Muffin Mix Use dry, right out of the box (approx 1 cup)
- 10 grams sprinkles (approx 1 TBSP) I used purple to match the blueberries.
- 4 grams clear vanilla extract (approx 1 teaspoon)
- 1/4 cup grapeseed, or other neutral oil
- Preheat oven to 300 degree F.
- Line baking sheet with parchment paper.
- In mixer bowl, place granulated sugar, brown sugar, muffin mix. Using flat paddle beater, mix to combine.
- Add sprinkles and vanilla extract to mixture.
- Gently stir in grapeseed or other neutral oil. Mixture will be pebbly.
- Spread out onto prepared baking sheet. Bake for 20 minutes.
- Mixture will be soft to the touch when coming out of the oven, but will get crisper as it cools.
These are a beautiful color and look delicious. I can’t wait to try them out!