Apricot Coconut Macaroons
Ingredients
- 1 cup dried apricots*
- 2-1/2 cups sweetened, flaked coconut
- 3 tablespoons water
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon Crown® Lily White® Corn Syrup
- 2 teaspoons pure vanilla extract
- 2 egg whites
PRODUCTS
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Chop apricots into small pieces, about 1/2-inch thick. Place coconut and apricot pieces in a mixing bowl. Set aside.
- Combine water, sugar and corn syrup in a small saucepan and bring the mixture to a boil. Pour boiling water;sugar mixture into the bowl containing the coconut and apricot. Add vanilla, stirring thoroughly. Stir in egg whites until combined. Mixture will have a thick consistency.
- Using a cookie scoop, place small mounds of the mixture onto the prepared baking sheets, about 1 inch apart. Bake for 15 minutes, or until the tops and bottoms of the macaroons are lightly browned.
- Store macaroons in an airtight container at room temperature for up to four days.
*VARIATION: Use 1 cup chocolate chips, dried cherries or toffee pieces in place of the dried apricots.
[um_bookmarks_button]
