Coconut-Apricot Macaroons

A big result for little effort. These five-ingredient cookies come together in less than 30 minutes.

Level: Easy
Serves: 12
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  • 2 large egg whites
  • pinch of fine salt
  • ¼ c. sugar
  • ½ tsp. pure vanilla extract
  • 1 ½ c. unsweetened dried coconut
  • ¼ c. diced dried apricots


  1. Combine 2 large egg whites and a pinch of fine salt in a stainless-steel bowl.
  2. Beat with an electric mixer until foamy and white, then gradually add ¼ cup sugar.
  3. Continue to beat until soft, fluffy peaks form.
  4. Add ½ tsp pure vanilla extract, 1 ½ cups unsweetened dried coconut, and ¼ cup diced dried apricots.
  5. Fold gently to combine.
  6. Using a soup spoon, dollop 12 mounds onto a parchment-lined baking sheet.
  7. Bake at 325°F until pale golden, 15 min.
  8. Let cool completely on a wire rack.
  9. If not serving immediately, store in an airtight container up to 1 day.

213 cal, 12 g sugar per 2 pieces

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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