Nuggets of dried apricot punch up your standard coconut cookie.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | about 24 cookies |
Ingredients
- 2/3 cup sugar
- 1/2 cup dried apricots, finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 2 large egg whites, lightly beaten
- Finely grated zest of 1/2 lemon
- 3 cups (about 8 ounces) finely shredded unsweetened coconut
Instructions
- Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
- Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 93 |
| Total Fat | 6 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 51 mg |