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Ingredients
- 1/2 c. Dry apricots, cut into quarters
- 1/2 c. Water
- 1 tsp + 3/4 c. sugar
- 4 x Egg whites
- 4 1/2 c. Unsweetened coconut
Directions
- In a small saucepot, combine the apricots, water and 1 Tablespoons sugar. Cook the apricots over medium heat till 1 Tbsp. of liquid remains.
- Cold the mix slightly then transfer it to a food processor. Add in the remaining sugar, egg whites and half a c. of the coconut to the processor and process till the apricots are smooth. Transfer the mix to a bowl and add the remaining coconut. Using an electric mixer, beat the batter on medium speed till well blended and the mix holds together.
- Using slightly moistened fingertips, shape 25 small pointed haystack shaped macaroons on parchment paper lined baking sheets. Bake at 350 for about 15 min or possibly till tops are golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 533g | |
| Calories 1299 | |
| Calories from Fat 527 | 41% |
| Total Fat 62.97g | 79% |
| Saturated Fat 55.62g | 222% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 856mg | 24% |
| Total Carbs 191.89g | 51% |
| Dietary Fiber 18.3g | 61% |
| Sugars 173.58g | 116% |
| Protein 7.24g | 12% |
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