Coconut-Apricot Macaroons
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 93
- Total Fat
- 6
- Saturated Fat
- 5
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 51
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
Ingredients
2/3 cup sugar
1/2 cup dried apricots, finely chopped
2 teaspoons vanilla extract
1/2 teaspoon fine salt
2 large egg whites, lightly beaten
Finely grated zest of 1/2 lemon
3 cups (about 8 ounces) finely shredded unsweetened coconut
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.