Fourth of July countdown :: Day 5 (+ a recipe)

Happy Friday!  Happy holiday weekend!  Catch me today on the KOMO 4 News at 4pm for a bunch of Fourth of July ideas including what I’ve posted here all week long.  I hope your weekend is filled with friends, family, and fireworks – oh, and some great food!

In case you haven’t done dessert yet, here’s a to-die-for concoction using the baking in jars fad that seems to be everywhere and making it patriotic for the Fourth.  Enjoy!

Blueberry Coconut Cups
makes 8

Filling:
2 pound blueberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice

Macaroon topping:
2 egg whites
pinch of salt
1/4 teaspoon cream of tartar
14 ounces sweetened condensed milk
14 ounces shredded coconut
1 teaspoon coconut extract

Berry whip:
1 cup crushed raspberries
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla

Preheat oven to 300 degrees.

In a small bowl combine filling ingredients and scoop 1/2 cup of mixture into 1/4 pint jars.  Place jars on a baking sheet and set aside.

In the bowl of a stand mixer, beat egg whites, salt, and cream of tartar to form stiff peaks.  Fold in coconut, milk and extract.  Top each jar with 1/2 cup coconut mixture and place jars in the preheated oven.  Bake 30 minutes until coconut is brown on top and blueberry mixture is bubbling.

While jars are baking, prepare berry whip topping.  In the bowl of a stand mixer beat berries until completely mashed.  Add heavy cream and begin whipping at high speed.  Slowly add sugar and vanilla and continue to beat at high speed until stiff peaks form.

Remove jars from oven and let cool slightly.  Top with a dollop of berry whip.

** If you happen to have extra coconut mixture, bake in dollops on a parchment lined baking sheet for 30 minutes and eat with any extra Berry Whip Cream.  Or dipped in chocolate.  Or on their own.  Yum!

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