Coconut-Apricot Macaroons

  • Yield: Makes 20
Coconut-Apricot Macaroons

Source: Everyday Food, April 2008

Ingredients

  • 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)

Directions

  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 Notes

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

Reviews

Be the first to comment!

Related Topics