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)
- In a food processor, process all ingredients until finely ground. The mixture should form into a ball when pressed.
- 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.
- Bake at 350 for 7 minutes or until the bottom is golden brown.
- When cooled, dip into melted chocolate. Place onto plastic lined sheet pan, move into the refrigerator for 3-4 minutes and allow to set.