Kids love these cookies because the batter turns bright blue.
I've tried raspberries instead of blueberries, but they
produce a tarter cookie that people don't like as much.
Other information: I get 2 lb bags of unsweetened coconut at
the local Indian grocery store for much less.
3 cups unsweetened shredded coconut
1 16 oz bag of unsweetened frozen blueberries
2 egg whites [not whipped, separated over the mixing bowl]
1 tsp. vanilla extract
1/4 tsp. almond extract
Preheat oven to 300 degrees.
In a small saucepan thaw the frozen blueberries and bring to
a boil over medium heat. Stir constantly until the liquid reduces
by a quarter and is fairly thick but not syrupy. In a medium
mixing bowl pour the coconut and berries together. Add vanilla
and almond extracts and stir to combine well. Then add egg whites
and stir to combine. Place tablespoon amounts on well greased
cookie sheets and bake until dry and slightly brown on top, about
By Katy. Posted to the PaleoRecipe Mailing List, March 2001