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Passover Apricot Macaroons


Ready In: 45 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the oven to 350°F. Line baking sheets with parchment paper.
  • Combine the apricots, 1/2 cup water, and 1 tbsp of the sugar in a medium saucepan over medium heat. Poach until tender and only about 1 tbsp of water remains, about 10 minutes. Cool slightly.
  • Transfer to a food processor, add the remaining 3/4 cup sugar, the egg whites, and 1/2 cup of the coconut, and process until the apricots are pureed. Start with on/off pulses, then let the machine run. Transfer to the large bowl of an electric mixer fitted with the paddle attachment or beaters and add the remaining 4 cups coconut. On medium speed, beat until the coconut is well blended. Stop the machine and check the texture--the mixture should hold together when pinched. Continue mixing, if necessary.
  • Divide the dough into 24 equal portions. With lightly moistened fingers, shape each portion first into rounds and then into pointed cone shapes, resembling haystacks. Arrange on baking sheets, 1 inch apart. Bake for 15 to 20 minutes, or until the tops are well browned. Cool on a rack and store in an airtight container.
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