“Almond Apricot Coconut Macaroons”

Do you ever wonder why we bake some recipes more often than others? Maybe it’s time, season, or taste. Thinking is what happened when this recipe, my Almond Apricot Coconut Macaroons were created. Baking can be a seasonal thing as we think of the holiday season. Coconut Macaroons are available year around, but I wanted to include a holiday element like dried fruit and nuts. You’ll find a variety of ingredients can be added to your liking.

Almond Apricot Coconut Macaroons

If you’re a coconut lover like me then this super easy recipe is a game changer. I will say I hadn’t baked these cookies in quite a while. So why haven’t I baked with coconut? Truly, I have no idea but so glad I did.

This recipe is so full of flavor from simple ingredients. One bowl is all that’s needed so not a lot of messy cleanup. YAY! The longest part of the recipe is the baking time. No worries… Get ready for chewy and crunchy deliciousness. Sweet dried apricots, crunchy sliced almonds and chewy coconut, YES!

Almond Apricot Coconut Macaroons

Start the cookies by beating egg whites, cream of tartar, and salt in a large bowl until foamy, just before starting to form peaks. Slowly add in sugar until very stiff peaks form. Do not get any yolk in whites because they will not whip. Gently stir in almond extract, coconut, apricots, and almonds. Drop batter by teaspoonfuls onto greased cookie sheets. If you use parchment paper, spray with non-stick spray. Bake until golden and let cool.

Almond Apricot Coconut Macaroons

These coconut macaroons keep for at least 4 days in an airtight container or freeze up to 1 month. One bite and you’ll understand why I’m delighted in sharing this recipe with you. 10 days until Christmas, right? You can easily bake a batch in one evening easily.

Almond Apricot Coconut Macaroons

3 large egg whites (cold)

½ t. cream of tartar

¼ t. fine sea salt

1/3 cup granulated sugar

¼ t. pure almond extract

1 2/3 cups sweetened flaked coconut

½ cup sliced almonds

1 cup chopped dried apricots

Heat oven to 325 degrees and line two cookie sheets with parchment paper. Spray with non-stick cooking spray and set aside.

In a large bowl, beat egg whites, cream of tartar, and salt until foamy.

Gradually add in sugar and beat until stiff peaks form. (Do not get any yolk in whites because they won’t whip)

Using a large spatula, gently stir in almond extract, coconut, almonds, and apricots until evenly combined.

Drop cookies by teaspoonfuls, 2-inches apart on prepared cookie sheets.

Bake macaroons for 15 – 20 minutes or until golden.

Allow cookies to cool 1 minute then remove to wire rack to cool completely. Store macaroons in airtight container up to 4 days or freeze up to 1 month.

Makes about 36 macaroons.