Best 5 Apricot Coconut Candy Recipes

APRICOT COCONUT BALLS

Steps:

• Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

APRICOT-COCONUT PEARLS

Steps:

• Pour 200ml coconut milk into a saucepan.
• Put 200g dried apricots into the coconut milk.
• Add 1 teaspoon of fennel seeds.
• Add 70g dessicated coconut.
• Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
• Turn off the heat.
• Add 1 teaspoon cinnamon.
• Add 1 1/2 tablespoons brown sugar.
• Blend it all lightly with a spoon.
• Allow to steep for 15 or 20 minutes.
• The mixture will thicken in this time, and all the flavors will be absorbed.
• When it is just warm, put the mixture into a food processor.
• Add 1 tablespoon dessicated coconut.
• Chop in the food processor until nicely chopped.
• Blend in processor until smooth, until it is a rough paste.
• Put the paste onto a flat plate, smoothing it out flat.
• Cover, and refrigerate overnight.
• The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
• Melt the white chocolate.
• Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
• Refrigerate until serving.

APRICOT COCONUT COOKIES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.