Strawberry & Blueberry One-Bite Macaroons

I was racking my brain trying to think of some clever 4th of July recipe featuring red, white, and blue. And since I don’t F with food coloring anymore, I needed the color to come naturally. The search didn’t last long, because the reality is that strawberries are the prettiest red and blueberries really are the best blue. So I went with it.

But then I started playing with the berries and coconut, and when I mixed them together, my bright red turned pink and the true blue became a baby blue. They were looking more baby-shower than patriotic. So I found a new solution by taking a whole berry bit and hiding it inside the macaroon. This way, the color stays true and each bite-sized macaroon has a little surprise inside!

Now, I call these “one-bite” because they are a) pretty tiny and b) a little crumbly out of the oven – so you really will need to eat them in one bite. Also, make sure to let them sit for a bit and store them in the fridge until right before serving.

{ Strawberry & Blueberry Coconut Macaroons } 

2 cups unsweetened shredded coconut
2 tablespoons almond meal/flour
1/4 cup coconut milk
1/4 cup maple syrup
2 teaspoons vanilla
6 strawberries sliced to 2-inch pieces
12-15 blueberries

Preheat oven to 350 degrees. In a large bowl, mix coconut, almond meal, and salt. In a small bowl, whisk together coconut milk, maple syrup, and vanilla. Pour wet mixture into coconut and coat evenly. Slice your strawberries. Take a heaping tablespoon of batter and place in your hand. Put your strawberry or blueberry in the center and work into a ball. Place the balls on a parchment lined pan and cook for 10-12 minutes or until a few flakes have browned. Let cool and put in fridge until they’re ready to be served.