Apricot Coconut Macaroons


Chewy and delicious!

-- Serves
SKILL LEVEL 24 (2-inch) macaroons
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

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.

Total Time
Bake Time 15 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

LEAVE A review



To comment on a recipe, please login or register.


Be the first to get new recipes, tips and videos.
Be the first to get new recipes, tips and videos.

Related Recipes