For World Coconut Day enjoy coconut fresh or in a favorite dish. Try adding shredded coconut (or coconut milk or water) to rice, a favorite cookie or cake, in breading for fish, chicken, or shrimp, or in a soup, especially one with a little curry.
Or enjoy a coconut beverage, its own water or a fave concoction.
Today, we share Super Simple Apricot Macaroons!
Super Simple Apricot Macaroons
This is a tasty twist on the traditional all-coconut macaroon.
2/3 c sugar (not monkfruit or other substitute)
½ c finely chopped dried apricots
2 tsp pure vanilla extract
½ tsp fine sea salt
2 lg egg whites, lightly beaten
1 T finely grated lemon zest (about 1 lemon)
3 c (about 8 oz) finely shredded unsweetened coconut
Whisk together sugar, apricots, extract, salt, egg whites, and lemon zest in a large bowl. Add coconut, tossing till completely combined. Spoon into 12 mounds on 2 parchment lined baking sheets. Bake in upper & lower thirds of 350°F oven for 6-8 min. Rotate pans and bake for another 5-6 minutes, till the edges are lightly browned. Transfer to wire racks to cool.
KISS Tips: These can be stored airtight at room temperature for up to a week. You can also substitute another dried fruit, like peaches, pineapple, or mango for the dried apricots. A fun variation is dipping the bottoms of the baked cookies in some melted dark chocolate chips! Simply grease a small microwavable bowl with about 1 tsp solid coconut oil; microwave 1 c chocolate chips for 2-3 20-second intervals, stirring to complete the melting. After dipping cookies, let them cool in the fridge upside down for 15-20 min.
For more recipes, check out my other posts or find my cookbooks, in print and digital formats, online at sites like Amazon and Barnes & Noble.
