Coconut Apricot Macaroons
Elevate your cookie game with these delectable Coconut Apricot Macaroons—chewy, golden morsels bursting with tropical sweetness and tangy fruitiness. Made with a simple yet indulgent blend of unsweetened shredded coconut, finely chopped dried apricots, and a touch of vanilla, these naturally gluten-free treats are both easy to prepare and impossible to resist. Whipped egg whites lend a delightful lightness to every bite, while a drizzle or dip of rich dark chocolate (optional but highly recommended) adds an elegant finish. Perfect for holidays, gifting, or satisfying a dessert craving any day, these macaroons come together in just 15 minutes of prep time. Whether you’re a coconut lover or an adventurous baker, this recipe is a must-try for its balance of luscious flavor and effortless simplicity.
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Recipe Information
Ingredients
- 240 grams Unsweetened shredded coconut
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 3 large Egg whites
- 0.25 teaspoon Salt
- 100 grams Dried apricots, finely chopped
- 100 grams Dark chocolate, melted (optional for drizzle or dipping)
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix well until all the ingredients are evenly distributed.
In a separate clean, dry bowl, whip the egg whites and salt together using a handheld or stand mixer. Beat on medium-high speed until medium peaks form.
Gently fold the whipped egg whites into the coconut mixture in three additions, making sure to preserve the airy texture.
Fold in the finely chopped dried apricots until evenly distributed throughout the mixture.
Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 22–25 minutes, or until the macaroons are golden brown on the edges and slightly set in the center.
Remove the baking sheet from the oven and allow the macaroons to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, melt the dark chocolate and drizzle over the cooled macaroons or use it to dip the bottoms of the cookies. Place them on parchment paper until the chocolate sets.
Store the macaroons in an airtight container at room temperature for up to 5 days, or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.9 g | 272% | |
| Saturated Fat | 171.5 g | 857% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 219.7 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 752 mg | 58% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3942 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
