Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Apricot Coconut Macaroons

PrintPrint Recipe
  • Yield: 24 (2-inch) macaroons
  • Prep Time: 0:30
  • Bake Time: 15 minutes

Ingredients

  • 1 cup dried apricots*
  • 2-1/2 cups sweetened, flaked coconut
  • 3 tablespoons water
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon Karo® Light Corn Syrup
  • 2 teaspoons pure vanilla extract
  • 2 egg whites

Directions

  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Chop apricots into small pieces, about 1/2-inch thick. Place coconut and apricot pieces in a mixing bowl. Set aside.
  3. Combine water, sugar and corn syrup in a small saucepan and bring the mixture to a boil. Pour boiling water–;sugar mixture into the bowl containing the coconut and apricot. Add vanilla, stirring thoroughly. Stir in egg whites until combined. Mixture will have a thick consistency.
  4. Using a cookie scoop, place small mounds of the mixture onto the prepared baking sheets, about 1 inch apart. Bake for 15 minutes, or until the tops and bottoms of the macaroons are lightly browned.
  5. Store macaroons in an airtight container at room temperature for up to four days.
  6. *VARIATION: Use 1 cup chocolate chips, dried cherries or toffee pieces in place of the dried apricots.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Chocolate Pound Cake with Fluffy Frosting

Fluffy Cocoa Frosting

Strawberry Marble Cake
print image

Apricot Coconut Macaroons

  • Yield: 24 (2-inch) macaroons
  • Prep Time:  30 minutes
  • Bake Time: 15 minutes

Ingredients

  • 1 cup dried apricots*
  • 2-1/2 cups sweetened flaked coconut
  • 3 tablespoons water
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon Karo® Light Corn Syrup
  • 2 teaspoons pure vanilla extract
  • 2 egg whites

Directions

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • Chop apricots into small pieces, about 1/2-inch thick. Place coconut and apricot pieces in a mixing bowl. Set aside.
  • Combine water, sugar and corn syrup in a small saucepan and bring the mixture to a boil. Pour boiling water–;sugar mixture into the bowl containing the coconut and apricot. Add vanilla, stirring thoroughly. Stir in egg whites until combined. Mixture will have a thick consistency.
  • Using a cookie scoop, place small mounds of the mixture onto the prepared baking sheets, about 1 inch apart. Bake for 15 minutes, or until the tops and bottoms of the macaroons are lightly browned.
  • Store macaroons in an airtight container at room temperature for up to four days.
  • *VARIATION: Use 1 cup chocolate chips, dried cherries or toffee pieces in place of the dried apricots.