Hey friends, it’s Recipe Redux time again! That time of month when we are challenged to come up with healthy recipes that fit a theme. This month’s theme is Spring cleaning (which reminds me that I need to do that soon…).
April 2015 Recipe Redux theme: Spring cleaning
Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
One of the things that has been hanging out in my pantry for a little while is my shredded coconut. I haven’t used it in a while until Easter rolled around and I was looking for some fun candies to make for my kids. I decided to do make some chocolate covered coconut eggs along with my annual tradition of SunButter eggs. I made up these Blueberry Macaroons (super easy to make!) and have been meaning to post the recipe since Easter. My Recipe Redux day is the perfect time to share it!
Easter treats: Chocolate SunButter Eggs and Blueberry Macaroons
These Blueberry Macaroons are based off of one of my other No-Bake Coconut Macaroon recipes. They are no-bake, super easy, and most people have these ingredients in their pantry or fridge already. I like using the Polaner All-Fruit preserves, but you can use any of your favorite fruit-only jam and play with the flavors a bit. Polaner makes several flavors of fruit-only jam besides blueberry that would taste good in this recipe: strawberry, seedless blackberry, and cherry. Seedless raspberry jam would taste awesome in this recipe, too! Raspberries are a favorite of mine, so I need to find a way to make some raspberry flavored macaroons 🙂
Easy No-Bake Blueberry Macaroons
Makes 10 small macaroons
Vegan, Gluten Free, Grain Free; Free of: dairy, soy, eggs, peanuts, soy, corn, cane sugar
- 2 Tablespoons solid coconut oil
- 2 Tablespoons fruit-only blueberry jam (I use Polaner)
- 1/2 cup finely shredded unsweetened coconut
- In a small bowl, mix together the jam and the coconut oil until blended
- Add in the finely shredded coconut and mix together
- Roll the coconut-jam mixture into 10 small balls or large balls and chill until set
- Store in the fridge in a sealed container