Preheat the oven to 160°C fan forced. Grease and line two baking trays with baking paper.
Place the coconut, almond meal, sugar and cornflour in a bowl, stir until well combined. Make a well in the centre, add the eggs and vanilla, mix well. Fold through the blueberries.
Shape 2 tablespoons (40g) of mixture into a round and place onto a tray, flatten slightly with fingertips. Repeat with the remaining mixture, allowing room for spreading.
Bake for 15 minutes, swap the trays around in the oven and bake a further 5 minutes or until he macaroons are light golden. Stand on trays for 10 minutes. Transfer to a wire rack to cool. Serve.