Apricots with Macaroon Topping
This coconut topping can be baked over any ripe stonefruit and also used as a topping for slices or tarts. Make it in bulk and keep it in the fridge for up to a week.
Ingredients
- 6 large or 8–10 small apricots
- 1 cup cream
- 1 cup sugar
- 3 cups shredded coconut
- 1/2 tsp vanilla extract
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