Apricot Coconut Macaroons

Preheat oven to 350 degrees F. Line cookie-sheet pans with parchment paper or use silpat (a reusable silicon nonstick cooking sheet).

Spread coconut over lined sheet pan. Leave in oven for only 5 minutes or until coconut starts to brown. Let cool.

Over medium heat, cook apricots with water and 1 tablespoon sugar until tender and there is about 1 tablespoon of water left in the saucepan.

Cool slightly, then transfer to a food processor fitted with a steel blade. Add remaining 3/4 cup sugar, egg whites and 1/2 cup coconut. Process until smooth.

Transfer mixture to a mixing bowl with your paddle attachment and continue to add the remaining coconut. The mixture should hold together when pinched.

Use either your hands or a small scoop to make small cookie mounds. Bake until tops are browned, about 10 minutes. Store in airtight container.

Variation: You can melt 4-8 ounces of either white or semisweet chocolate to dip bottoms of cookies for an additional sweet treat. Just turn cookies upside down until chocolate has firmed before serving.