These macaroons are melt-in-your-mouth delicious. They are the perfect 4:00 pm pick me up during this long week of Passover, when you are craving something light and sweet.
1/2 cup dried apricots, cut into quarters
1/2 cup water
3/4 cup plus 1 tablespoon sugar
4 egg whites
4 1/2 cups unsweetened shredded coconut
In a small saucepan, combine apricots, water and 1 tablespoon sugar. Cook apricots over medium heat until tender and about 1 tablespoon water remains. Cool slightly and transfer to a food processor fitted with a steel blade. Add remaining sugar, egg whites and 1/2 cup coconut. Process by first using on-off spurts, and then allow machine to run until apricots are pureed. Transfer to large bowl of electric mixer. Add remaining coconut. Beat on medium speed until coconut is well blended. Stop machine and check the texture. Mixture should hold together when pinched. Conitnue to mix, if necessary.
Using your hands, shape mixture into pointed cone shapes. Arrange 1 inch apart on parchment paper on cookie sheets. Bake in preheated 350° oven for 15 to 20 minutes until the tops are well browned. Cool on rack. Store in airtight container.
Makes 24-32 macaroons.