Macaroons with Plum Jam

Welcome to Newfoundland, Freshly Pressed visitors!

This recipe comes courtesy of the lovely and talented Tes (and her adorable son Yaseen) at Tes at Home.  You can see how she did her version here.

I LOVE macaroons.  Like, there’s serious ♥ going on when it comes to me and macaroons.  So to find out that they’re as easy as Tes made them out to be was totally awesome.

I found a box of Ontario plums at Belbin‘s, and because I missed the quality of fruit from my adopted province, I snatched them up.

Preheat your oven to 325°F.

In a bowl, whisk together 2 egg whites, 1/3 cup granulated sugar, and 1 teaspoon vanilla until it’s all nice and frothy.

Stir in 2 cups dessicated coconut.  I thought mine was a little mushy still so I added a bit more.  Maybe I didn’t whisk my whites enough?

Spray a baking sheet and make little balls, about 2 tablespoons’ worth, and then make a little well in the top of each one.

Mine kind of fell apart a little but I think I need more practice.  They were certainly goopier than Tes’.  Maybe the coconut was too coarse.

Bake for 20-25 minutes until golden brown and cooked through.  I put mine on a rack and let them cool.

While those are baking you can start on your jam.  I used slightly more than 500g of plums, because I figured the pits would take away the weight when I threw them in the compost.

I peeled my plums before I cooked them, and I think that’s why my jam didn’t thicken as much as I wanted it to — a lot of the pectin is held in the skins.  Anyway, it still tasted great.

My mother-in-law Mrs. Nice and I decided that to peel a plum you would go through the same process you go through for peeling tomatoes, which is, you scald them.

Take a pot of boiling water.

And a bowl of ice cold water.

Plop the plums in the boiling water for about 30 seconds, then scoop them out and drop them in the cold water.

Tada, your plums practically peel themselves.

Now, of course, because I’d peeled them, they were super slippery and really hard to cut, so I more or less just squished them to get the pits out.

Plop them in a saucepan with 1/2 cup sugar and 1/2 cup water

Bring the mess to a nice foamy boil, then simmer on lower heat for about 20 minutes or until it starts to thicken.

Remove from the heat and cool it down.  If you spread it out it will cool faster.

I ended up with just over two cups of tart and sweet plum jam.

Spoon drops of jam into the wells in your now-cooled macaroons and serve.

Thanks, Tes!

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

76 thoughts on “Macaroons with Plum Jam”

  1. Hi Ali,
    Wow this version really looks adorable, too. The macaroons look perfect. These yellow plums look amazing! I really love to try them 🙂
    Thanks for mentioning my blog.
    Have a nice day,


    1. Ooh, that sounds fantastic. I’m still not comfortable enough with molten sugar to attempt real jam, but I’m thinking about it. I used to make it all the time with my mother.

      We really can’t get good fruit here in Newfoundland. Most of it comes shipped from Chile so by the time it arrives it’s a little worse for wear. I really lucked out with those plums.


  2. Why is it that coconut always browns up so beautifully and makes a cookie look so much better – I can taste these cookies just by looking at them – which is better actually because this way they contain no calories. mmmmm!


  3. Oh my…these look delicious. I will definately try do make them. And I am going to visit Canada next year. Yay. Hope to visit Newfoundland too, it seems to be a great place with amazing nature. 🙂


    1. Newfoundland is a great place to visit, as is most of Canada (I’ve lived over most of it, so I’m speaking from experience). I’m sure you’ll have a great trip!


  4. cute! I think these would be adorable at a party with different colors of jam…purple plums,strawberry jams…nutella..


  5. I’m nuts over coconuts so I’ll have to try it myself. Plus plums are one of my fav fruits to bake with. YUM.


  6. Oh I love Maccaroons! I just ate an entire box from the grocery store. I had never thought of making them myself, but then again I hate too cook. This is a recipe I might have to try though. And Jam! Ha I would have never even attempted that. Your pictures and descriptions make it look so easy! Thanks


  7. Congrats on being Freshly Pressed!

    I don’t think I’ve ever had macaroons before, but you definitely make them sound gorgeous! Beautiful photos and very easy to follow instructions too. The only suggestion I could possibly make is trying lemon curd instead of the plum jam. I’m not sure how it’d taste with the coconut, but you could always eat the macaroons plain and save the lemon curd for later. 🙂



    1. For sure. I think some of the other commenters have suggested strawberry jam and nutella. I am a huge fan of lemon curd (it’s kind of a traditional dish here in Newfoundland) so I will definitely try that next time. Thanks!


  8. I feel as though I’ve had a late night snack, but of the lowfat variety- the photos showing the preparation- a feast for the eyes!


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