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Apricot Coconut Macaroons

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“Toasted Coconut make these special. Dip the bottoms in chocolate and dab some on top too. I used fine toasted coconut. Or you can toast your own.”
30 cookies

Ingredients Nutrition

  • 4 12 cups toasted shredded coconut
  • 12 cup dried apricot, chopped roughly
  • 12 cup water
  • 34 cup sugar
  • 1 tablespoon sugar
  • 3 egg whites


  1. Over mediun heat, in small sauce pan, cook apricots with the 1/2 cup water and 1 table spoon sugar until tender and there is about 1 tablespoon of liquid left. Cool slightly.
  2. Transfer to food processor with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut; process until smooth.
  3. Transfer mixture to electric mixer and mix in remaining 4 cups coconut. Mixture should hold together when pinched.
  4. With hands or scoop make small mounds. Place on cookie sheet lined with parchment paper. Bake in 350 degree oven until tops are browned about 10 minutes.
  5. When cool dip bottoms in melted chocolate, Place cookie bottom side up to let chocolate dry, then turn cook right side up and pipe more chocolate on top.

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