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Chocolate-Dipped Honey Apricot Macaroons
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Method
In a saucepan combine apricots, honey, and water.
Simmer over medium heat until apricots are tender and nearly all liquid is absorbed. Cool slightly.
Add sugar, 25% of coconut (approximately 14 oz), and egg white to apricot mixture and deposit in a food processor fitted with a steel blade.
Process mixture until apricots are pureed. Transfer apricot mixture into a mixer bowl with a paddle and add remaining coconut.
Mix until well combined and mixture holds together. Form mixture into desired shape and size and place on double parchment lined baking sheet. Bake at 360 degrees F for approximately 20 minutes or until tops are golden brown.
Cool for 1 hour and prepare chocolate.
Directions for chocolate:
Heat chocolate in double boiler until melted. Dip macaroons in chocolate so approximately half of each cookie is covered.
Recipe Courtesy of The National Honey Board.
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