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    You are in: Home / Recipes / Apricot Coconut Macaroons Recipe
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    Apricot Coconut Macaroons

    Apricot Coconut Macaroons. Photo by ChrisF

    1/1 Photo of Apricot Coconut Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    ChrisF's Note:

    Toasted Coconut make these special. Dip the bottoms in chocolate and dab some on top too. I used fine toasted coconut. Or you can toast your own.

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    Ingredients:

    Serves: 10

    Yield:

    cookies

    Units: US | Metric

    • 4 1/2 cups toasted shredded coconut
    • 1/2 cup dried apricot, chopped roughly
    • 1/2 cup water
    • 3/4 cup sugar
    • 1 tablespoon sugar
    • 3 egg whites

    Directions:

    1. 1
      Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
    2. 2
      Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
    3. 3
      Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
    4. 4
      With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
    5. 5
      When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.

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    Ratings & Reviews:

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    Nutritional Facts for Apricot Coconut Macaroons

    Serving Size: 1 (86 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 293.4
     
    Calories from Fat 134
    45%
    Total Fat 14.9 g
    22%
    Saturated Fat 13.1 g
    65%
    Cholesterol 0.0 mg
    0%
    Sodium 126.9 mg
    5%
    Total Carbohydrate 40.3 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 37.8 g
    151%
    Protein 2.5 g
    5%

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