INGREDIENTS:

• 3 egg whites
• 1/2 cup coconut sugar
• 1/4 tsp. salt
• 1 cup unsweetened flaked coconut
• 1/2 cup soft dried apricots, coarsely chopped (3 ounces)

INSTRUCTIONS:

1. PREPARE OVEN AND BAKING SHEET:
   • Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
   • Line a baking sheet with parchment paper.
2. WHISK EGG WHITES, SUGAR, AND SALT:
   • In a bowl, whisk together the egg whites, coconut sugar, and salt until the mixture becomes frothy and well combined.
3. ADD APRICOTS AND COCONUT:
   • Add the coarsely chopped dried apricots and unsweetened flaked coconut to the egg white mixture.
   • Mix thoroughly to ensure the apricots and coconut are evenly distributed throughout the mixture.
4. SHAPE AND PLACE MOUNDS ON BAKING SHEET:
   • With your hands, shape the mixture into small mounds or rounds.
   • Place the mounds on the prepared baking sheet, leaving about an inch of space between each mound.
5. BAKE THE COOKIES:
   • Place the baking sheet in the preheated oven.
   • Bake the cookies for approximately 35 to 40 minutes, or until they are lightly golden in color.
6. ROTATE THE SHEET:
   • Halfway through the baking time, rotate the baking sheet to ensure even baking of the cookies.
7. OPTIONAL: ADD CHOCOLATE COATING:
   • Once the cookies are baked and cooled, you can optionally cover them with Superfoods Dark Chocolate. Melt the chocolate and dip or drizzle the cookies for an extra layer of flavor.
8. COOL AND SERVE:
   • After baking, allow the cookies to cool on the baking sheet for a few minutes.
   • Transfer the cookies to a wire rack to cool completely before serving.

These coconut and apricot cookies are a delicious treat that can be enjoyed on their own or with a drizzle of chocolate for added indulgence.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

NF (Nut-Free)

VARIATION:

 Chocolate-Coconut Apricot Cookies:

• Add 1/4 cup of cocoa powder to the egg white mixture to make chocolate-coconut apricot cookies.
• Use the same measurements for the rest of the ingredients.
• Follow the same instructions, but incorporate the cocoa powder with the egg white mixture before adding the apricots and coconut.
• Bake as directed and enjoy chocolate-infused cookies with the delightful combination of coconut and apricots.

Nutty Apricot Delight Cookies:

• Replace 1/2 cup of the unsweetened flaked coconut with chopped mixed nuts (such as almonds, walnuts, and pecans).
• Keep the rest of the ingredients and measurements the same.
• Combine the chopped nuts with the dried apricots and other ingredients.
• Follow the instructions and bake until golden.
• This variation adds a delightful crunch and nutty flavor to the cookies.

 Tropical Twist Cookies:

• Replace the dried apricots with dried tropical fruits, such as dried mango, pineapple, and papaya, chopped into small pieces.
• Keep all other ingredients the same.
• Mix the dried tropical fruits and coconut with the egg white mixture.
• Proceed with the rest of the instructions, including baking.
• This variation will give your cookies a taste of the tropics with the vibrant flavors of exotic fruits.

 Almond Joy Inspired Cookies:

• Use 1/2 cup of shredded coconut and 1/2 cup of chopped almonds in the recipe.
• Add 1/4 cup of mini chocolate chips to the mixture.
• Follow the instructions while incorporating these ingredients.
• Bake the cookies until golden brown.
• These cookies will have the flavors reminiscent of an Almond Joy candy bar, combining coconut, almonds, and chocolate.

 Citrus-Coconut Apricot Cookies:

• Add 1 tsp of grated lemon or orange zest to the egg white mixture for a citrusy twist.
• Keep all other ingredients the same.
• Mix the citrus zest with the egg whites, coconut sugar, and salt.
• Proceed with the rest of the instructions and bake as directed.
• This variation will add a refreshing citrus flavor to complement the coconut and apricots.