| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Dried apricots; cut into quarters |
| 1/2 |
c |
Water |
| 1 |
ts |
+ 3/4 cup sugar |
| 4 |
|
Egg whites |
| 4 1/2 |
c |
Unsweetened coconut |
INSTRUCTIONS
In a small saucepot, combine the apricots, water and 1 T. sugar. Cook
the apricots over medium heat until 1 tablespoon of liquid remains.
Cool the mixture slightly then transfer it to a food processor. Add
the remaining sugar, egg whites and half a cup of the coconut to the
processor and process until the apricots are smooth. Transfer the
mixture to a bowl and add in the remaining coconut. Using an electric
mixer, beat the batter on medium speed until well blended and the
mixture holds together.
Using slightly moistened fingertips, shape 25 small pointed haystack
shaped macaroons on parchment paper lined baking sheets. Bake at 350°
for about 15 minutes or until tops are golden.
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