Sweet & Succulent Apricot Coconut Macaroons

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.

Step 14: Transfer the baking sheets to a rack until the macaroons have cooled completely. Store in an airtight container at room temperature.