Coconut-Apricot Macaroons

1. 1

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

2. 2

   In a large bowl, whisk together egg whites, sugar, almond extract (if using), 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 tablespoons; 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.

5. 5

   Cook's Note

6. 6

   Store in an airtight container at room temperature, up to 1 week.

* Per serving · 4 servings · Values may vary.

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