Ingredients
3 large egg whites
1/2 C sugar
3/4 tsp pure almond extract (optional)
1/4 stp salt
1 package (14oz) sweetened flaked coconut
1/2 soft dried apricots coarsely chopped
Preparation
Preheat oven to 325. Line a baking sheet with parchment paper
In a large bowl, whisk together egg whites, sugar, almond extract and salt until frothy. Add coconut and apricots, mix to combine.
Using your hands, shape mixture into mounds, each equal to 2 level TBSP; place 1/2 inch apart on prepared baking sheet. Macaroons will not spread.
Bake until lightly golden 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temp for up to a week,
