Thumbprint Macaroons with Blueberry Jam

Thumbprint Macaroons with Blueberry Jam

Layers of flavor and texture fill these macaroons, made with almond extract, coconut flakes and blueberry preserves.


30 macaroons


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup Domino® Granulated Sugar
  • 1/2 teaspoon almond extract, Kosher for Passover
  • 5 cups flaked coconut
  • 3/4 cup blueberry preserves


Preheat oven to 350°F. Line a baking sheet with parchment paper.

Using a whisk attachment on the mixer, whisk egg whites with cream of tartar and salt until foamy. Add sugar. Mix until the egg white mixture is glossy and forms stiff peaks. Fold in the almond extract and coconut flakes.

Using a tablespoon or tablespoon-sized cookie scoop, drop onto prepared baking sheet. Measure 1/4 teaspoon preserves and drop onto top of each coconut mixture mound, pressing it onto the coconut mixture. Bake 15 minutes, until the coconut is a light golden color around the edges. Cool 5 minutes on pan, then transfer to a wire rack and cool completely.

Store in an airtight container.