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
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:
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.
- 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.
SweetMacShop Macaron Shells
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick...but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper -- search for online -- then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively--no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT -- I repeat -- do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).