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Apr 8, 2014

Coconut-Apricot Macaroons

Coconut macaroons, the less fussy cousins of the French macaron, are in my mind one of the most underrated desserts around. Toasted coconut is one of my favorite things ever (coconut haters are missing out!), and compared to a lot of desserts these are fairly guilt-free.

Macaroons are popular this time of year in large part because they lack any wheat or leavening ingredients, making them one of the few desserts suitable for Passover. This particular recipe, which pairs toasted coconut with dried apricots, is delicious any time of year. My sister and I usually make them for our holiday cookie trays. I originally discovered this recipe in a 2008 issue of Everyday Food (R.I.P.), which means that I've been making these macaroons regularly for the past 6 years. If that doesn't convince you to try them, I don't know what will.

Coconut-Apricot Macaroons (from Everyday Food)


3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)


Preheat oven to 325 degrees. Line a baking sheet with parchment paper or a silicone baking mat. I have found that macaroons tend to stick to silicone less than parchment, which makes them easier to transfer and decreases your chances of breakage.

In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy.

Add coconut and apricots; mix to combine.

Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).

Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

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