Coconut apricot macaroons


3 large egg whites
½ cup sugar
½ teaspoon vanilla
pinch of Kosher salt
1 14-ounce package sweetened coconut
½ cup dried apricots, cut into thin slivers
1 tablespoon orange liqueur such as Grand Marnier

Preheat the oven to 325 degrees
Line a baking sheet with parchment paper
Combine the apricots and the orange liqueur in a small bowl and let them soak
In a large bowl combine the egg whites, sugar, vanilla and salt and stir
Add the coconut and apricots with the liqueur and stir to combine
Scoop out 2 level tablespoons and with your hands, roll into a ball (alternately you can use a 1 ½ inch ice cream scoop)
Place on the cookie sheet and press to flatten the bottom slightly
Place about 1 inch apart (they will not spread)
Bake for about 30-35 minutes or until they are lightly golden brown
Cool on a wire rack and store at room temperature


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