MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Coconut-Apricot Macaroons

Coconut-Apricot Macaroons

10 Ratings (See All)

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Coconut-Apricot Macaroons

Ingredients

Makes 20

  • 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. Store in an airtight container at room temperature, up to 1 week.
From Everyday Food, April 2008

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • Coconut Macaroons
  • Chocolate Chip Cookies
  • Fruit-and-Nut Cookies
  • Cherry-Almond Biscotti
  • Alfajores
  • Almond Horns
  • Raisin Bars
  • Macadamia Shortbread
  • Chocolate Chunk Cookie
  • Coconut Macaroons
  • Chocolate Chip Cookies
  • Fruit-and-Nut Cookies
  • Cherry-Almond Biscotti
  • Alfajores
  • Almond Horns
  • Raisin Bars
  • Macadamia Shortbread
  • Chocolate Chunk Cookie

 

Today on MarthaStewart.com