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Coconut Macaroons

Yields 2 Dozen

  • 1 cup raw macadamia nuts or cashews (soak in hot water for 15 minutes, strain)
  • 1 cup unsweetened dried fine shredded coconut
  • ¾ cup apricot jam
  • 2-3 Tbsp lemon zest
  • 1/8 tsp kosher salt
  • chocolate (for melting)
  1. In a food processor, process all ingredients until finely ground. The mixture should form into a ball when pressed.
  2. Use a small scoop to portion out the macaroon base.   Once you have worked the scoop into the base, level the mixture and drop it onto a sheet pan. 
  3. Bake at 350 for  7 minutes or until the bottom is golden brown.
  4. When cooled, dip into melted chocolate.  Place onto plastic lined sheet pan, move into the refrigerator for 3-4 minutes and allow to set.