Tuesday, April 29, 2008
A Little Cookie For The Weekend
I love everything coconut, especially macaroons. This recipe comes from the April 2008 issue of Every Day Food and was super simple and delicious. The aroma wafting through the house took me to a warm tropical island. I'm so ready for summer!
I couldn't help myself from picking off the crispy bits of coconut that stuck to the parchment paper and nibbling them. And I do recommend using parchment paper with these ones, they are sticky! The apricot lent a subtle fruitiness that I enjoyed. Although if you left it out, it would still be a great macaroon. I imagine that bits of dark chocolate mixed in would make these extra divine.
3 large egg whites
1/2 c sugar
3/4 t pure almond extract (optional)
1/4 t salt
14 oz sweetened flaked coconut
1/2 c soft dried apricots, coarsely chopped (3 oz)
Preheat oven to 325. Line a baking sheet with parchment
In a large bowl, whisk together egg whites, sugar, almond extract and salt until frothy. Add coconut and apricots; mix to combine.
Using your hands, shape mixture into mounds, equal to about 2 Tablespoons; place 1/2 inch apart on baking sheet (macaroons will not spread).
Bake until golden brown, 35-40 min (my oven may be off, but mine only took 25 min total), rotating half way through. Transfer to wire rack to cool. Store in an airtight container at room temperature for up to 1 week. Makes about 20.
*Rebecca, you gotta make these!