Sweet & Succulent Apricot Coconut Macaroons Recipe

Ingredients

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125 mL dried apricots (1/2 cup packed, each cut into 3 or 4 pieces)
1/2 cup water
3/4 cup granulated sugar

1 tablespoon granulated sugar
4 1/2 cups unsweetened shredded coconut
3 large egg whites

Nutritional

Serving Size: 1 (29.1 g)
Calories 84.5
Total Fat - 5.4 g
Saturated Fat - 4.5 g
Cholesterol - 0 mg
Sodium - 9.7 mg
Total Carbohydrate - 9.6 g
Dietary Fiber - 1.5 g
Sugars - 7.7 g
Protein - 0.6 g
Calcium - 3.5 mg
Iron - 0.4 mg
Vitamin C - 3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat the oven to 350 F (175 C).

Step 2

Line one or two baking sheets with parchment paper.

Step 3

In a small saucepan, combine the apricots, water, and 1 tablespoon sugar.

Step 4

Over medium heat, poach the apricots until tender and about 1 tablespoon of the water remains. Remove from the heat, set aside to cool for about 10 minutes, and then transfer to a food processor fitted with the stainless-steel blade.

Step 5

Add the remaining sugar, the egg whites and 1/2 cup (125 mL) of the coconut.

Step 6

Pulse the machine on and off several times, until the apricots are coarsely chopped;

Step 7

Then, let the machine run continuously until the mixture is pureed.

Step 8

Transfer the puree to the large bowl of an electric stand mixer fitted with the paddle attachment.

Step 9

Add the remaining coconut.

Step 10

On medium speed, beat the mixture until it looks thoroughly combined.

Step 11

Stop the machine and check its consistency by picking up a small amount with clean fingertips, pinching it to see if it holds together; if not, continue to mix for 30 seconds to 1 minute longer and then test again.

Step 12

Using clean hands, form and pinch together 24 to 26 mounds of the mixture,

Step 13

Each weighing about 2 ounces (60 g), arranging them 1 to 2 inches (2.5 to 5 cm) apart on the lined baking sheets. Bake until the tops of the macaroons are well browned, 15 to 20 minutes.