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.
From Food Network Kitchen
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