Apricot Macaroons

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together egg whites, sugar, almond extract, and salt until frothy. Add coconut and apricots; mix to combine. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread). Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature, up to 1 week. Makes 16-20.