Dried Fruit And Coconut Macaroons Recipes

DRIED FRUIT AND COCONUT MACAROONS

Steps:

• Preheat over to 325, lightly grease cookie sheet.
• Coarsley chop the dried fruit.
• Combine coconut, sugar, flour and salt; stir in egg whites and vanilla.
• Fold in fruit and nuts.
• Drop by rounded teaspoonfuls onto prepared cookie sheet.
• Bake 15 minutes.
• Immediately remove the macaroons to a rack to cool.
• Repeat with remaining dough.

COCONUT-APRICOT MACAROONS

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
• Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
• Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
• Store the macaroons in a tightly sealed container for up to a week.