Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Coconut-Apricot Macaroons
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 51 mg
Nuggets of dried apricot punch up your standard coconut cookie.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 51 mg
Ingredients
Directions
- 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.
- 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.
- 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.
