Did you know there are levels of fruit?

And by levels I mean, a hierarchy of sorts.

See, not all fruits are created equal. If you placed a large wooden bowl full of different varieties of fruit (pineapple, strawberry, etc.) on a table, said fruit would be eaten in order of awesomeness.

First go the berries – strawberry, blueberry, raspberry, oh my! Next, the perfectly cut squares of juicy pineapple. If bananas and apples were sliced and tucked in somewhere,  they would go next. Sometimes mango will make the bowl list depending on the season.

Finally, the melon family is added to the bowl. Does anyone else love melon? Cantaloupe and watermelon are okay on occasion, but honeydew…..what the truck? Y’all remember the movie Multiplicity starting Michael Keaton? In the movie, he makes a copy of himself, and another, and another so he can be in more than one place at a time. Well, by the time he gets to the fourth copy of himself, it’s nothing like the original. He shaves his tongue. Staples his feet to 2×4’s thinking he can ski with them. You get the picture.

I feel like honeydew is this copy of a copy of a copy. You can never not invite them to the bowl of fruit party, but no one in their right mind actually eats the honeydew. Seriously, there’s a reason they don’t sell honeydew wild preserve jam at the grocery store. Am I right?

Thankfully, they do sell wild blueberry preserve jam. Have you tried this stuff? Whoa bessie! In the hierarchy of fruits and jams, strawberry has always been my favorite, until now. All it took was one spoonful of this wild blueberry jam on top of my buttery, whole wheat toast and I was hooked!

Naturally, I couldn’t just stop at toast. I figured, why not add it to a cookie? Oh yes, a coconut cookie at that. If coconut and wild blueberry weren’t a thing, they are officially now the Prom king and queen. The best thing about this recipe, it takes nano seconds to create a sugar perfection.

Now, say it with me…”put the wild blueberry in the coconut and she ate it all up”….Sorry, I went there. Can we still be friends?


Wild Blueberry Coconut Cookies


1 egg, room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 teaspoons lemon zest
2 1/2 cups sweetened shredded coconut
1/4 cup wild blueberry jam


Preheat oven to 350 degrees. Line a baking sheet with a slipmat.

Beat egg in a large bowl using a hand mixer. Add sugar, vanilla, zest, and combine until fluffy. You will want to continue beating until the batter is light and fluffy. Gently fold in coconut. Using an ice cream scooper (if you want bigger cookies), scoop batter onto baking sheet. Dollop about a teaspoon of the wild blueberry jam into the center of the cookie creating a small well. Bake cookies for about 10 to 15 minutes or until golden brown and delicious! Turn off the oven and let the cookies chill out in the oven for about 10 minutes. Cool and serve with lots of ice cream!

Recipe from William-Sonoma Baking Cookbook

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