Best 4 Coconut Apricot Macaroons Recipes
Indulge in the delightful harmony of flavors and textures with our exquisite Coconut Apricot Macaroons. These delicate treats are a symphony of sweet coconut, chewy apricots, and a hint of almond extract, all enveloped in a crisp and airy meringue shell. Each bite offers a delightful contrast between the soft and chewy interior and the crisp exterior, making them an irresistible treat for any occasion.
In this collection, we present two variations of this classic recipe: the Traditional Coconut Apricot Macaroons and the Chocolate-Dipped Coconut Apricot Macaroons. The traditional version stays true to the classic flavor profile, while the chocolate-dipped macaroons add an extra layer of indulgence with a rich and decadent chocolate coating. Both recipes are easy to follow and yield delicious results that will impress your family and friends.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more. Prepare to be enchanted by the irresistible charm of our Coconut Apricot Macaroons.
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:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and ensure that you have everything you need.
- Use Fresh Ingredients: Fresh coconut and apricots will give your macaroons the best flavor. If you can't find fresh apricots, you can use dried apricots that have been soaked in warm water for 30 minutes.
- Don't Overmix the Batter: Overmixing the batter will make the macaroons tough. Mix just until the ingredients are combined.
- Chill the Dough: Chilling the dough for at least 30 minutes will help the macaroons hold their shape better.
- Bake the Macaroons Until They Are Golden Brown: The macaroons should be golden brown on the bottom and slightly firm to the touch.
- Let the Macaroons Cool Completely: Let the macaroons cool completely on a wire rack before you enjoy them. This will help them set and develop their full flavor.
Conclusion:
These coconut apricot macaroons are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their chewy texture, sweet coconut flavor, and tangy apricot filling, these macaroons are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat to make, give these coconut apricot macaroons a try. You won't be disappointed!
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