Recipe courtesy of Food Network Kitchen

Coconut-Apricot Macaroons

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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.
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  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 24 macaroons
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Store the macaroons in a tightly sealed container for up to a week.
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