Rafael's Coconut Apricot Macaroons
- 1 cup dried apricots
- 2 1/2 cups unsweetened coconut
- 3 tablespoons water
- 3/4 cup granulated sugar
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- 2 large egg whites
- Cookie or ice cream scoop (1 1/2-inch diameter)
- 2 baking sheets
- Rubber spatula
- Chefs knife
- Cutting board
- Parchment paper
- Prep: Line 2 baking sheets with parchment paper.
- Preheat the oven to 350F.
- Using your chefs knife, cut the dried apricots into small pieces, about 1/2 inch thick.
- Place the coconut and apricot pieces in a mixing bowl.
- Set aside.
- Combine the water, granulated sugar, and corn syrup in a saucepan and bring the mixture to a boil.
- Pour the boiling water-sugar mixture into the bowl containing the coconut and apricot.
- Add the vanilla, stirring thoroughly.
- Stir the egg whites into the mixture until combined.
- The mixture will have a thick consistency.
- Using the cookie scoop, place small mounds of the mixture onto the prepared baking sheets, about 1 inch apart.
- Bake at 350F for 15 minutes, or until the tops and bottoms of the macaroons are lightly browned.
- You can easily alter this recipe, customizing it to your own tastes.
- You can spice up the traditional recipe by adding dried apricots, chocolate chips, dried cherries, or toffee pieces, for example.
- You might also consider dipping the macaroons in chocolate for a particularly luxurious treat.
apricots, unsweetened coconut, water, sugar, light corn syrup, vanilla, egg whites, cream scoop, baking sheets, rubber, knife, cutting board, paper
Taken from www.cookstr.com/recipes/rafaels-coconut-apricot-macaroons (may not work)