Wow, what a baking day!I just finished making 65 macaroons, a pecan-peach upside down cake (very Southern) and an apple struesel cake.
My favorite are the macaroons. You just can't get this wonderful flavor with the ones in the can! Those have so many preservatives, they could last until the next ice age.
This recipe was given to me by my neighbor, who has served it to appreciative guests for many years.
The year after I first made it, it was featured as a recipe made by Wolfgang Puck, a famous chef, at his Spago’s restaurant.
1/2 CUP DRIED APRICOTS, QUARTERED
1/2 CUP WATER
3/4 CUP PLUS 1 TABLESPOON SUGAR
4 EGG WHITES
4 1/2 CUPS UNSWEETENED SHREDDED COCONUT (11-12 OUNCE BAG)
Combine apricots, water and 1 tablespoon sugar in small saucepan. Poach apricots over medium heat until tender and about 1 tablespoon liquid remains, 3-4 minutes. Cool slightly. Puree mixture in food processor. Add remaining 3/4 cup sugar and egg whites and process until apricots are pureed. (Start with on/off pulsing and then let food processor run.)
Place coconut in a large bowl. Add apricot puree and beat with electric mixer until mixture holds together--when pinched.
Using hands, shape mixture into macaroons, each weighing about 2 ounces. Arrange 1 inch apart on parchment paper-lined baking sheets. Bake at 350 degrees until tops are well browned, 15-20 minutes. Remove macaroons from pan and cool on wire rack. Store in airtight container. Makes about 2 dozen.
Nutritional information (per macaroon):
14 mg sodium
9 grams fat
12 grams carbohydrates
2 grams protein
.83 grams fiber
This time, I made 1 1/2 batches, and used a cookie scoop to form the macaroons. That made it much easier, but the macaroons are smaller.