Coconut Macaroons with Apricots Friday, June 13, 2008
3 large egg whites at room temperature
1/2 cup sugar
3/4 tsp vanilla
1/4 tsp salt
1 14 oz pkg sweetened flaked coconut
1/2 cup dried apricots, chopped
Preheat oven to 325 deg. Line a baking pan with parchment paper. In a large bowl, whisk together the egg whites, sugar, salt and vanilla. Continue to whisk until mixture is frothy. Stir in coconut and apricots. Using two spoons (or your hands) shape mixture into mounds each equal to about 2 TBSP. Place on parchment about ½ inch apart. They will spread very little. Bake about 35 to 40 minutes or until lightly browned. Depending on your oven, it may be necessary to rotate the baking sheet about half way through the baking. Transfer the macaroons to a rack to cool completely before storing in and airtight container. If you have any left to store.