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Coconut-Apricot Macaroons

  • Yield: Makes 20
Coconut-Apricot Macaroons

Source: Everyday Food, April 2008


  • 3 large egg whites
  • 1/2 cup sugar
  • 3/4 teaspoon pure almond extract (optional)
  • 1/4 teaspoon salt
  • 1 package (14 ounces) sweetened flaked coconut
  • 1/2 cup soft dried apricots, coarsely chopped (3 ounces)


  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.

  3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).

  4. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

Cook's Note

Store in an airtight container at room temperature, up to 1 week.


Reviews (8)

  • octaviaemiliamatos 17 Mar, 2014

    ola martha te escribo este mensaje para desire quetu receta son mui buena y esta de macarrones esta deliciosa bendiciones para todo

  • LuciZ 18 Dec, 2010

    I replaced the dried apricots with dried cherries for
    Christmas and they were delicious AND beautiful! Easy and elegant.

  • allie2 7 Sep, 2010

    The recipe clearly states dried apricots.

  • mrmnms 3 Sep, 2010

    too much moisture in fresh apricots. we sometime use finly chopped nuts or other dried fruit as a replacement for the apricots. we dip some in chocolate. too.

  • mrmnms 3 Sep, 2010

    too much moisture in the fresh apricot

  • elle5 3 Sep, 2010

    Has anybody tried to bake them with fresh apricots?

  • ejingtreasure 23 Nov, 2008

    Absolutely delicious

  • pam327 11 Jul, 2008

    This is a really easy and elegant recipe. My family loves these. The only change I made was to chop the apricots really fine in a mini food processor, so the bits are throughout. A nice change of pace.

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