Coconut Macaroons with Strawberries and Huckleberry Sauce

Name: Coconut Macaroons with Strawberries and Huckleberry Sauce
Yield: 8 Servings
Ingredients: 6 large egg whites; of cream of tartar (optional); 1 cup sugar; 1 cup finely shredded or ground unsweetened coconut*; 3 cups fresh or frozen huckleberries or wild blueberries; 6 tablespoons water; 3 tablespoons sugar; 1 22- to 24-ounce container strawberries, hulled, sliced

By Brian Bistrong and Chieun Ko BistrongPhotographer Brian Finke

February 14, 2009

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This recipe for coconut macaroons takes things to the next level with a homemade huckleberry sauce.

Recipe notes