Coconut-Apricot Macaroons
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Everyday Food, April 2008
- Yield Makes 20
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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
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Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
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In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
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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).
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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.
I replaced the dried apricots with dried cherries for
Christmas and they were delicious AND beautiful! Easy and elegant.
The recipe clearly states dried apricots.
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.
too much moisture in the fresh apricot
Has anybody tried to bake them with fresh apricots?
Absolutely delicious
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.