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: 20 min
- Cook: 20 min
- Yield: 24 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 109
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
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.
- Level: Easy
- Total: 20 min
- Cook: 20 min
- Yield: 24 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 109
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 37 mg
Ingredients
Directions
- 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.
