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Coconut Macaroons with Strawberries and Huckleberry Sauce
- 6 large egg whites
- Pinch 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
Directions:View on Bon Appetit
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