Coconut-Apricot Macaroons

Macaroons qualify as one of the easiest cookies to make; just "stand and stir," no fancy ingredients, machines or methods required. And[ they're easy to customize, too; just stir in dried fruit, chocolate chips or citrus zest.]

Total Time:
20 min
20 min

24 macaroons

  • 1/2 cup dried apricots or cherries, finely chopped
  • 2 teaspoons pure vanilla extract
  • Pinch fine salt
  • 2 large egg whites, lightly beaten
  • Finely grated zest of 1/2 orange
  • 3 cups finely shredded sweetened coconut (about 8 ounces)
  • 1 1/2 cups semisweet chocolate chips, melted, optional
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

  • Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.

  • Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.

  • Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.

  • Store the macaroons in a tightly sealed container for up to a week.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Ultimate Baking Guide