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I love spring and summer because of the abundance of fresh berries! My store across the street has the most beautiful organic berries right now and my family is in heaven having fresh berries with every meal. To change things up, I thought it would be fun to create some sort of “bowl” using my newest find…a Bake-a-Bowl pan. My Macaroon Cups with Berries are scrumptious and perfect for a summer dessert.
Don’t you wish you could just reach through the screen and give those a try? It was hard to keep the kids away from these bowls of strawberries and blackberries, but they did eventually agree to let me make the dessert I had planned out in my head. We had them after supper one evening and there was not a single bite left. It’s awesome to watch everyone enjoying fresh fruit for dessert instead of begging for ice cream…our typical summer night treat.
I baked up my vegan macaroon recipe in the new pan, filled them with fresh berries and then topped them with a little coconut milk drizzle…just to give them a little extra yumminess! This dessert is gluten free, dairy free, and vegan…yes…even the macaroon is made without egg. Not egg free..no worries. I’ll give you another option in the recipe below.
- Preheat oven to 350F.
- Combine egg replacer & water in a medium bowl and mix well (or egg whites), then add in the coconut until well combined. Divide evenly between the 6 openings in the bottom pan. Press them up the sides and cover the openings well as these do not rise during baking. Gently press top pan onto the bottom and fit them together. Bake for 10 minutes and then remove top piece of the pan and bake for 5 more minutes. Tops should just start to brown. Let cool completely before removing to serving dish.
- Meanwhile, combine coconut milk, vanilla, and sugar in a blender, food processor, or beat with a handheld electric mixer.
- Fill bowls with diced fruit and drizzle with sweetened coconut milk.
- Serve immediately.
- ©Around My Family Table
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