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Coconut Macaroons with Strawberries and Huckleberry Sauce

Coconut Macaroons with Strawberries and Huckleberry Sauce

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This recipe for coconut macaroons takes things to the next level with a homemade huckleberry sauce.



  • of cream of tartar (optional)
  • 1 cup finely shredded or ground unsweetened coconut*

Huckleberry sauce and strawberries

  • 3 cups fresh or frozen huckleberries or wild blueberries
  • 1 22- to 24-ounce container strawberries, hulled, sliced

Recipe Preparation


  • Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 200°F. Line 2 large rimmed baking sheets with parchment paper. Using 3-inch-diameter can (such as tuna can) as template and spacing 2 inches apart, trace 8 circles on each parchment sheet. Turn papers over on baking sheets.

  • Beat egg whites and cream of tartar, if using, in large bowl until soft peaks form. Gradually add sugar, beating until whites are stiff but not dry. Fold in coconut. Drop batter in center of each circle; spread to fill.

  • Bake macaroons until dry, about 2 1/2 hours. Cool on sheets. DO AHEAD Can be made 3 days ahead. Store airtight between parchment sheets at room temperature.

Huckleberry sauce and strawberries

  • Combine huckleberries, 6 tablespoons water, and sugar in large saucepan. Stir over medium-high heat until sugar dissolves. Boil until syrup is reduced to about 1 1/3 cups, stirring occasionally, about 15 minutes. Puree in blender until smooth. DO AHEAD Can be made 2 days ahead. Transfer to bowl. Cover; chill.

  • Spoon 1 generous tablespoon sauce onto each plate; spread out with back of spoon. Place 1 macaroon on sauce. Top with 1/2 cup strawberries, a second macaroon, and more berries and sauce.

Recipe by Brian Bistrong, Chieun Ko Bistrong,Reviews Section