Best 4 Coconut Apricot Macaroons Recipes
Coconut apricot macaroons are a delightful and indulgent treat that combines the tropical flavors of coconut and apricot with the delicate texture of macaroons. Originating from France, these cookies have become popular worldwide for their crisp exterior and chewy interior. Whether you're an experienced baker or just starting out, this comprehensive guide will provide you with all the information you need to create the perfect coconut apricot macaroons. From selecting the finest ingredients to mastering the essential techniques, we'll take you through every step of the process, ensuring that your macaroons turn out perfectly every time. So, gather your ingredients, preheat your oven, and let's embark on a delicious journey into the world of coconut apricot macaroons.
Let's cook with our recipes!
COCONUT-APRICOT MACAROONS
Looking for a new macaroon recipe? Follow these easy directions to make flourless cookies with dried apricots, a dessert that's welcome at both Passover and Easter meals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
- 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).
- Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.
Nutrition Facts : Calories 127 g, Fat 6 g, Fiber 2 g, Protein 1 g
COCONUT-APRICOT MACAROONS
Make and share this Coconut-Apricot Macaroons recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 55m
Yield 24 macaroons
Number Of Ingredients 6
Steps:
- Preheat over to 325 degrees. Line a baking sheet with parchment paper. (I used foil but - I now know - parchment would have been better. : ).
- In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.
- Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2" apart on prepared baking sheet (macaroons will not spread).
- Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through (I forgot this step). Transfer macaroons to a wire rack to cool completely (I didn't do this because they kinda stuck to the foil but peeled away nicely once cooled). Store in an airtight container at room temperature, up to 1 week (if they last that long - lol).
- Makes about 20 (I got 24).
Nutrition Facts : Calories 107.7, Fat 5.9, SaturatedFat 5.2, Sodium 74.7, Carbohydrate 13.8, Fiber 0.9, Sugar 12.8, Protein 1
COCONUT-APRICOT MACAROONS
Nuggets of dried apricot punch up your standard coconut cookie.
Provided by Food Network Kitchen
Time 1h10m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together the sugar, apricots, vanilla, salt, egg whites and lemon zest in a large bowl. Add the coconut and toss until completely coated. Spoon heaping tablespoonsful of the dough onto the baking sheets, leaving about 1 inch between each mound. Moisten your fingertips with water and shape each macaroon into a pointed mound or pyramid.
- Bake, rotating the pans halfway through, until the cookies are toasted and the edges are lightly browned, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week.
COCONUT-APRICOT MACAROONS
Steps:
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine. 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). Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Cook's Note Store in an airtight container at room temperature, up to 1 week.
Tips:
- Use fresh coconut: Freshly grated coconut adds a moist and flavorful texture to the macaroons.
- Don't overmix the batter: Overmixing the batter can make the macaroons tough. Mix just until the ingredients are combined.
- Chill the macaroons before baking: Chilling the macaroons before baking helps them to hold their shape in the oven.
- Bake the macaroons until they are golden brown: The macaroons are done baking when they are golden brown around the edges.
- Let the macaroons cool completely before serving: The macaroons will be easier to handle and will taste better if you let them cool completely before serving.
Conclusion:
Coconut apricot macaroons are a delicious and easy-to-make treat that are perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you prefer them chewy or crispy, these macaroons are sure to be a hit. So next time you are looking for a sweet and satisfying snack, give coconut apricot macaroons a try!
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