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Ingredients
- 1/2 C dried apricots cut in quarters
- 1/2 C water
- 3/4 C + 1 Tab sugar
- 4 1/2 C shredded coconut
- 4 egg whites
Details
Servings 2
Preparation
Step 1
In a small pan add apricots, water plus 1 tablespoon sugar poach over med heat until apricots are tender and 1 tab of liquid remain. Cool. Transfer to food processor with steel blade add 3/4 cup of sugar, egg whites and 1/2 cup coconut, process until apricots are pureed. Transfer to bowl of mixer with paddle, add remaining coconut and beat until blended. Check texture it should hold when pinched. Shape into cone shape about 2 oz each.
Line baking trays with parchment paper and place cone shaped macaroons 1 inch apart. Bake at 350 degrees about 15 to 20 minutes until well browned.
Transfer to racks and cool completely. Store in cool place.
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