Apricot Macaroons

¾ cup sweetened condensed milk (8 ounces by weight, from a 14-ounce can)

2½ ounces (¼ cup) dried apricots

½ teaspoon vanilla extract

1 bag (14 ounces) sweetened shredded coconut

2 large egg whites

¼ teaspoon kosher salt

¼ cup toasted, chopped walnuts, optional

Heat the oven to 350 degrees with a rack in the center of the oven. Line a baking sheet with parchment.

Add 8 ounces of the condensed milk by weight to a blender. If you don't have a scale, use about 6 ounces (¾ cup) by liquid measure. Add the apricots and vanilla and blend on high until the apricots are fully incorporated (or substantially incorporated if you'd like some chunks). Pour the condensed milk mixture into an extra-large bowl, add the coconut, and combine until thoroughly mixed.

Add the egg whites and salt to the bowl of a stand mixer (or small bowl if you're using a hand beater) and whip on medium-high until very stiff peaks form, 2½ to 3 minutes.

Using a rubber spatula, gently fold the egg whites into the coconut mixture. After it's combined, push the mixture into one big blob to make it easier for you to portion out the macaroons.

Dip 2 spoons into a small bowl of water, shake them off, form the mixture into balls about 1½ inches in diameter, and place them on the baking sheet about 1 inch apart. (You can also form them by hand, but be sure to wet your fingers frequently.) If desired, sprinkle the chopped walnuts onto each macaroon.

Place the sheet into the oven to bake 20-25 minutes. After about 22 minutes, start checking for coloring. Look for an even, light golden color and for the undersides to be nicely tanned. Remove from the oven and let the sheet rest on a cooling rack, leaving the macaroons on the sheet until they're cool enough for you to pull off.

Makes 24.

"The Macaroon Bible" by Dan Cohen (Houghton Mifflin Harcourt, 2013)