Instructions: In a small saucepot, combine the apricots, water and 1 T. sugar. Cook the apricots over medium heat until 1 tablespoon of liquid remains.

Cool the mixture slightly then transfer it to a food processor. Add the remaining sugar, egg whites and half a cup of the coconut to the processor and process until the apricots are smooth. Transfer the mixture to a bowl and add in the remaining coconut. Using an electric mixer, beat the batter on medium speed until well blended and the mixture holds together.

Using slightly moistened fingertips, shape 25 small pointed haystack shaped macaroons on parchment paper lined baking sheets. Bake at 350 for about 15 minutes or until tops are golden.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.