Adapted from Wolfgang Puck's Adventures in the Kitchen
1-1/2 cups packed dried apricots, each cut into 4 pieces
1/2 cup water
3/4 cups + 1 tablespoon sugar
4-1/2 cups unsweetened shredded coconut
3 egg whites
Preheat oven to 350 degrees. Line a baking sheet with parchment paper (or a Silpat).
In a saucepan, combine apricots, water and 1 tablespoon sugar. On medium heat, poach apricots until about 1 tablespoon of water remains. Cool slightly and transfer to food processor fitted with steel blade.
Add the remaining 3/4 cup sugar, egg whites and 1/2 cup coconut and process until the apricots are pureed. Transfer to a bowl and add remaining 4 cups of coconut. Mix until combined. The mixture should hold together when pinched.
Using your hands, form and pinch together macaroons, each about 2 ounces. Arrange on the baking sheet and bake until the tops are well browned, 15-20 minutes.