Coconut Apricot Macaroons

1. 1

   Preheat oven to 325. Line a baking sheet with parchment paper

2. 2

   In a large bowl, whisk together egg whites, sugar, almond extract and salt until frothy. Add coconut and apricots, mix to combine.

3. 3

   Using your hands, shape mixture into mounds, each equal to 2 level TBSP; place 1/2 inch apart on prepared baking sheet. Macaroons will not spread.

4. 4

   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 temp for up to a week,

* Per serving · 4 servings · Values may vary.

No additional tips available.