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Desserts

Coconut Apricot Sweets

Coconut Apricot Sweets
Los Angeles Times

Nothing does the trick like candy. Serve it after dinner with coffee for an easy dessert or keep some on hand for a quick pick-me-up. And if you need a hostess gift, take some along; I've never seen anyone protest ... Read more

Total time: 20 minutes | Makes 26 balls
  • 1 cup dried apricots
  • 3/4 cup walnut pieces
  • Scant 1/2 cup currants
  • 2 tablespoons sugar
  • 2 tablespoons spun honey or honey cream
  • 3/4 teaspoon fresh lemon juice
  • 3/4 cup shredded sweetened coconut

Step 1Pulse the apricots, walnuts, currants and sugar together in a food processor until they're minced to a medium texture. Transfer the mixture to a bowl.

Step 2Use your hands to work in the honey and lemon juice with a kneading motion. Divide the mixture into rounded teaspoons, then roll into smooth balls.

Step 3Place the coconut on a paper plate. Roll each ball in coconut until it's well coated.

Note: These can be kept up to two weeks refrigerated in an airtight container. They can be varied, using dates instead of apricots and omitting the sugar. Dates need to be pitted and partially frozen to be chopped successfully in the food processor.

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