I’ve been sharing pictures and mentions of this cookie for several years now, and last year I promised to post the recipe after Christmas. I see that I failed in that. They are the cone-shaped cookies in the middle of the closer platter above. It’s nice to have a cookie that is fruity and flourless to complement the richer offerings in such abundance, so here is the recipe as I received it, with my notes added in italics:
APRICOT MACAROONS
From Master Chefs Cook Kosher by Judy Zeidler
1/2 cup tightly packed dried apricots, quartered (I use ¾ – 1 cup for more apricot flavor, and decrease coconut slightly; also, I always use Blenheim apricots for their rich flavor- GJ)
1/2 cup water
3/4 cup plus 1 tablespoon sugar
4 egg whites (or 1/2 cup)
4 1/2 cups unsweetened coconut (see note)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine apricots, 1/2 cup water and 1 tablespoon of sugar in a saucepan over
medium heat. Poach until tender and only about 1 tablespoon of water
remains, about 10 minutes. Cool.
Transfer to a food processor and add remaining 3/4 cup sugar, egg whites and
1/2 cup coconut. Begin with pulsing, then process until apricots are pureed.
Transfer to a mixer fitted with the paddle or beaters and add remaining
coconut. On medium speed, beat until coconut is well blended. When ready,
mixture should hold together when pinched.
Divide dough into 24 equal portions. With moistened fingers, shape each
first into a round and then into a cone. Arrange on baking sheets, 1 inch
apart. Bake 15 to 20 minutes, or until tops are well browned. Cool on a rack
and store in an airtight container. Makes two dozen.
Note: Sweetened coconut may be substituted; reduce sugar by 1/4 cup.
Gladsome Lights 
What a lovely idea to have a counterpoint treat. Are those orange slices candied?
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I think so – they came from another family member.
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These look really good. And your tree is absolutely lovely!
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That was a long-ago tree. I have a fresh-cut tree this year but so far it only has lights on it. I should have put its picture anyway 🙂
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Your mention of apricots reminded me of a recipe I’ve often used for something called ‘California Fruitcake.’ Mine is nothing but dates, apricots, and pecan halves held together by a light spiced batter. The recipe was given to me by a woman who lived in California for a time, so the name made sense, but when I looked online just now, all of the recipes with that name seem more complex: at least they include more ingredients, like coconut or other nuts.
I’m glad you reminded me of it. I’m going to make it — probably for New Year’s Day rather than for Christmas, since there’s always so much around at that time.
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For decades I made that same fruitcake every year, a dozen loaves to give away and to use as our Jesus Birthday Cake on Christmas Day. Mine was the simple recipe, which I found in Sunset Magazine, possibly as early as the 60’s when I was in high school and beginning to save recipes.
It was simple enough, but at the time extravagant for us because dried fruit and nuts were relatively expensive for our one income family celebrating our first Christmases. I started with one loaf! It was also a healthier option than many festive foods, and I even reduced the sugar from the original recipe. It’s best made early and ‘cured’ in the refrigerator or freezer for a time, and is less fuss than multiple pans of cookies going in and out of the oven.
Thank you for reminding me! Maybe this wonderful cake will reappear one day at our Christmas feast.
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That is a great idea to add apricots.
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The apricot sounds like a very nice addition to a macaroon. Thank you for the recipe and the added notes. Merry Christmas and Happy New Year to you and yours!
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Merry Christmas, Ellen!
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