Tart berries with a sweet coconut macaroon crust makes a nice twist to a traditional cobbler. We serve this Coconut Macaroon Berry Cobbler every Easter Sunday, and of course when the summertime berries are plentiful. This is a Bramblet family favorite.
Okay, I am sorry for the heading title. I know. It’s bad. Truthfully, my brain is in a fog and I can’t think of a creative thought for the life of me. Hopefully, that will not reflect negatively on this recipe, because Coconut Macaroon Berry Cobbler is totally delish. In fact, not only do we have it every Easter Sunday, but my daughter even asks for it instead of a birthday cake on her birthday. Serve it up with some homemade vanilla ice cream and you have a match made in heaven.
Easy Peasy with a Lime Squeezy
So sorry. I know I am piling on the cheese. The truth is, it is just one of those days where I know my creative brain is in there somewhere, I just can’t seem to locate it. Ultimately, I just want to tell you that this recipe is super easy, can be thrown together in a matter of minutes, and yes, it does contain the juice of a lime. That is why my kitchen smells amazing right now with the citrusy scent of lime zest set against the backdrop of a baking cobbler.
Lov’n From the Oven
Hey, I am on a roll now. There is nothing that says home more than the smell of lov’n com’n from the oven. My heart melts when the kids have been playing outside and they come rushing in for a drink, and they stop dead in their tracks to inhale a deep sniff of bliss. “Yum, mom!” I hear as they shoot me a smile. We just share the love in that moment. Yep, I drink it in because those are the fleeing connection moments that we need to stop and take notice of. Those precious everyday moments that life gives us every day. EnJOY!
- For the Berry Mixture:
- 8 cups fresh or frozen mixed berries (we use the frozen organic mixed berries from Costco)
- 1 cup Sucanant Sugar (or any other natural sugar)
- 1/4 cup tapioca
- Juice from 1 lime (about 1 Tablespoon)
- 1 pinch of sea salt
- For the Macaroon Topping:
- 1 cup Einkorn all-purpose or regular all-purpose flour
- 1 cup unsweetened shredded coconut
- 3/4 cup Sucanant sugar or other natural sugar
- 1/2 cup chopped pecans
- 1/2 tsp baking powder
- 1 tsp. sea salt
- 1/2 cup (1 stick) cold butter
- 1 egg
- Preheat oven to 375° F
- In a 9x13 casserole dish, mix together your berries, 1 cup sugar, tapicoa, lime juice and pinch of salt.
- In a food processor, add flour, sugar, baking powder, and salt and process to incorporate.
- Add in the pecans and shredded coconut and pulse a few times to incorporate.
- Cut the butter and pulse in processor and then finally blend in the egg.
- Drop down all over the berry mixture so it resembles iceburgs floating over a sea of berries. It does not need to completely cover the berries.
- Bake, uncovered for 45 minutes. Allow to sit for an hour before serving.
- Serve with a scoop of ice cream on top to make it more yummilicious.
If you are using a frozen berry mixture that contains strawberries, you will need to place the berries in the casserole dish and let defrost for a few minutes. This way, you can cut the strawberries in quarters. They are usually huge and too big for one bite. But that is just my preference.