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.