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Coconut-Apricot Macaroons
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| Ingredients Makes 20 | |
| 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) |
Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
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, up to 1 week.
Read more at Marthastewart.com: Coconut-Apricot Macaroons - Martha Stewart Recipes
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