Blueberry Lemon Coconut Macaroons

Prep time: 20 minutes            Cook time: 40 minutes          
Total time: 1 hour

Servings: 18 cookies

Ingredients:

• 14 oz. sweetened flaked coconut
• 1 tsp. vanilla extract
• 3 large eggs, whites only
• 8 oz. Student-Made blueberry lemon fruit spread
• ½ tsp. Flakey Lemon Zest Salt
• 6 oz. white chocolate chips
  

Instructions:

1. Heat oven to 325°F and line a baking sheet with parchment paper.
2. In a food processor, blend the coconut until fine (about 1 minute).
3. Add the 8 oz. jar of fruit spread and blend for 1 more minute.
4. Add the vanilla, egg whites, and flakey salt and blend until well combined. The batter will be very thick. 
5. Using a 1½ Tbsp cookie scoop, or a large spoon, portion the batter and roll it into balls, then place them on the cookie sheet 1 inch apart.  
6. Bake 30 to 35 minutes or until the edges are golden brown. Remove from the oven and cool for 10 minutes before transferring the cookies to a wire rack to cool fully. 
7. As the cookies finish cooling, begin melting the chocolate with your preferred method. Dip about ¼ inch of the bottom of the cookie in the chocolate and return it to the wire rack to cool. Repeat for each cookie.
8. Using a spoon, drizzle the remaining chocolate over the top of the macaroons and sprinkle flakey lemon salt on top if desired. Enjoy!