(POSTED: May 20, 2008)
3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
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. 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. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer
macaroons to a wire rack to cool completely. Store in an airtight container at room
temperature, up to 1 week. Makes 20.