Wolfgang Puck Apricot Macaroons Recipe

Wolfgang Puck’s Passover Friendly Apricot Macaroons

These macaroons are melt-in-your-mouth delicious. They are the perfect four pm pick me up during this long week of Passover when you are craving something light and sweet.

Wolfgang Puck Apricot Macaroons Recipe


  • 1/2 cup of dried apricots, cut into quarters
  • 1/2 cup of water
  • 3/4 cup of sugar (then add 1 tablespoon sugar more)
  • 4 egg whites
  • 4 1/2 cups of unsweetened shredded coconut


  1. In a small saucepan, combine the apricots, water, and 1 tablespoon sugar.
  2. Cook the apricots over medium heat until tender and about 1 tablespoon water remains.
  3. Cool slightly and transfer to a food processor fitted with a steel blade. Add the remaining sugar, egg whites, and 1/2 cup coconut.
  4. Then process by first using on-off spurts, and then allow the machine to run until the apricots are pureed.
  5. Transfer to a large bowl of an electric mixer. Add the remaining coconut.
  6. Beat on medium speed until the coconut is well blended.
  7. Stop the machine and check the texture. The mixture should hold together when pinched. Continue to mix, if necessary.
  8. Using your hands, shape the mixture into pointed cone shapes.
  9. Arrange 1 inch apart on parchment paper on cookie sheets.
  10. Bake in preheated 350 degree oven for 15 to 20 minutes until the tops are well browned. Cool on rack. Store in an airtight container.

Makes 24-32 macaroons.

Passover Macaroons

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Lesley Wolman

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