i added blueberry sauce into the macaroons to turn then a lilac colour and give them extra flavour then i made a quick peach jam to drop in the centre of each one.
i added 150g desiccated coconut and 50g almonds rather than just using coconut on its own.
7 ounces 200g desiccated coconut or 150g coconut 50g almonds
1/3 cup 65g sugar
3 egg whites
1/4 cup blueberries
1 tsp almond extract
preheat the oven to 180c 350f
to make the blueberry sauce to add to the macaroons add the blueberries in a pan with a tbsp of water and 2 tbsp of sugar.
simmer until a thick syrup forms, pour through a sift and let the syrup cool.
in a food processor add the coconut and almonds, and pulse to chop the almonds
add the salt, sugar, egg whites and almond extract pulse till combined, remove half the mixture then add the blueberry sauce to half and then stir together (i did this so it would look marbled it is not essential)
roll into balls then push your thumb in the centre to make thumb prints
sprinkle almonds and coconut on top
bake for 25 minutes
for quick peach jam
1 cup of sugar
peel and chop the peaches and puree then pour into pan with sugar
simmer for about 10 minutes on a low to medium heat until reduced and thick, spoon into each thumb print.
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