Coconut Macaroon With Apricot Preserves

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   Mix coconut, sugar and unbeaten egg whites in heavy saucepan. Cook over medium heat for 12 minutes, stirring constantly. Remove from heat and add vanilla. Stir well. Place mixture in a glass mixing bowl. Using a spoon, press up the sides of the bowl. Refrigerate for 30 minutes. Put parchment paper on cookie sheet. Dip a 2 inch ice cream scoop in water and scoop a cookie from the bowl scraping the bottom on the side of the bowl to level. Place on prepared sheet. Repeat with remaining mixture. Dip finger in water and press in the center of each cookies about half way. Spoon 1/2 teaspoon apricot preserves into indentation. Bake in preheated 300 degree oven 35-37 minutes until light golden brown. Place cookie sheet on cooling rack and completely cool the cookies before removing.

* Per serving · 4 servings · Values may vary.

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