Coconut macaroons with dried apricots
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 93, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 10 G., fiber 2 G., cholesterol 0 mg, sodium 51 mg, sugar 8 G.
Calories 93, total fat 6 G., saturated fats 5 G., proteins 1 G., carbohydrates 10 G., fiber 2 G., cholesterol 0 mg, sodium 51 mg, sugar 8 G.
These soft coconut cookies with crisp edges are filled with sweet dried apricot pieces, which create a moist center, while lemon zest adds a refreshing citrus note. These macarons are easy to make and keep well for up to a week.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup sugar
- 0.5 cups dried apricots, finely chopped
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- Whites of 2 large eggs, lightly beaten
- Finely grated zest of half a lemon
- 3 cups (about 200 g) finely shredded unsweetened coconut
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Recipes with similar ingredients: dried apricots, coconut flakes, eggs, lemon zest
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine the sugar, dried apricots, vanilla extract, salt, egg whites, and lemon zest. Add the coconut and stir until completely coated. Drop 1 tablespoon of the batter into mounds on the baking sheets, spacing them about 2.5 cm apart. Wet your fingertips with water and shape each piece into a pyramid.
- Bake, rotating the baking sheets halfway through, until the edges are golden brown, 16 to 20 minutes. Transfer the macarons to a wire rack and let cool. Store the macarons in a tightly sealed container for up to a week.
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