Recipe courtesy of Food Network Kitchen

Coconut-Apricot Macaroons

Nuggets of dried apricot punch up your standard coconut cookie.
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: about 24 cookies
Share This Recipe



  1. Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
  3. Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
15m Easy 95%
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
24m Easy 98%
18m Easy 98%

32m Easy 100%
17m Easy 99%
21m Easy 99%

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages