Coconut-Apricot Macaroons
- Level: Easy
- Yield: 24 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 109
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 37
- Total: 20 min
- Cook: 20 min
Ingredients
1/2 cup dried apricots or cherries, finely chopped
2 teaspoons pure vanilla extract
Pinch fine salt
2 large egg whites, lightly beaten
Finely grated zest of 1/2 orange
3 cups finely shredded sweetened coconut (about 8 ounces)
1 1/2 cups semisweet chocolate chips, melted, optional
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.