Coconut macaroons with dried apricots

Ingredients:

• 2/3 cup sugar
• 0.5 cups dried apricots, finely chopped
• 2 tsp vanilla extract
• 0.5 tsp fine salt
• Whites of 2 large eggs, lightly beaten
• Finely grated zest of half a lemon
• 3 cups (about 200 g) finely shredded unsweetened coconut

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a large bowl, combine the sugar, dried apricots, vanilla extract, salt, egg whites, and lemon zest. Add the coconut and stir until completely coated. Drop 1 tablespoon of the batter into mounds on the baking sheets, spacing them about 2.5 cm apart. Wet your fingertips with water and shape each piece into a pyramid.
3. Bake, rotating the baking sheets halfway through, until the edges are golden brown, 16 to 20 minutes. Transfer the macarons to a wire rack and let cool. Store the macarons in a tightly sealed container for up to a week.