Coconut-Apricot Macaroons

1. 1

   Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. 2

   Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl.

3. 3

   Toss the coconut with the egg mixture until completely coated.

4. 4

   Moisten your fingertips with water.

5. 5

   Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.

6. 6

   Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes.

7. 7

   Transfer the baking sheets to a rack to cool.

8. 8

   If desired, dip the bottoms of the cookies in the melted chocolate.

9. 9

   Store the macaroons in a tightly sealed container for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.