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Lemony Macaroon Cups With Blueberry Basil Compote [Vegan, Gluten-Free]

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These macaroon cups are the perfect spring treat. Bright, lemony egg-free coconut macaroons are baked in a muffin tin and then filled with a homemade blueberry compote that's punctuated with cool notes of basil.

Lemony Macaroon Cups With Blueberry Basil Compote [Vegan, Gluten-Free]

Serves

8

Ingredients

For the Macaroon Cups:

  • 1/2 cup softened coconut butter
  • Heaping 1 cup unsweetened shredded coconut
  • A pinch of sea salt
  • Zest of 1 small lemon
  • 1 tablespoon fresh lemon juice
  • 6 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla (optional)

For the Compote:

  • 12 ounces frozen or fresh blueberries (thawed if using frozen)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • A handful of large basil leaves (5 or 6), plus more for garnish

Preparation

  1. Preheat your oven to 300°F and grease eight cups in a 12-cup muffin tin. Combine the coconut butter, lemon juice, maple syrup, and vanilla (if using) in a bowl until smooth and thick.
  2. In a separate bowl, combine the coconut, sea salt, and lemon zest. Add the coconut butter mixture to the coconut and mix until a thick dough forms. When you stir it, it should start forming a ball on its own.
  3. Divide the macaroon mixture into eight equal portions. Pick up a portion of the dough, roll it into a ball, then place it in the greased tin. Gently press it down with your fingers so that it makes a cup in the tin. You don’t have to come all the way up the sides because it will puff a bit as it bakes.
  4. Continue with the rest of the macaroon dough.  It should fill eight cups, depending on the size of your pan. Place the pan in the oven and bake the macaroon cups for 25 to 30 minutes. They should be puffed and golden. Cool the macaroon cups in the pan completely before removing them gently with a knife.
  5. To make the compote, combine the blueberries, maple syrup, and lemon juice in a saucepan/pot over medium heat. Gently mash the blueberries with the back of a fork. Cook the blueberries, stirring often, until the mixture thickens and reduces slightly.  This should take 8-10 minutes.
  6. You will know it’s ready when you drag the spoon through the compote and it doesn’t immediately fill in the space left behind.  Remove the compote from the heat and add the basil leaves. Let the basil steep in the compote for 2-3 minutes, then remove and discard them. Cool the mixture before using. The compote can be made several days ahead of time and kept in the refrigerator.
  7. To assemble, fill each macaroon cup with the compote and then garnish it with a few small basil leaves.  Can be served room temperature or chilled.  Makes eight macaroon cups.

Notes

Macaroons adapted from Oh She Glows.

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AUTHOR & RECIPE DETAILS


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It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.


 

 

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