Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a small, heavy-bottomed saucepan, combine the egg whites, evaporated cane juice crystals, honey, salt, coconut, flour, and flax seeds. Set the pan over medium-low heat and cook, stirring constantly, until the mixture becomes thick, about 2 to 3 minutes. Transfer the mixture to a medium bowl and stir in the vanilla. Let the mixture cool to room temperature.
Using a small scoop, scoop 1 Tbs. balls onto the prepared baking sheet. Gently press 1 blueberry into each macaroon. Bake until light golden brown, 16 to 18 minutes.