Coconut Apricot Sweets

Time 20 minutes
Yields Makes 26 balls
Coconut Apricot Sweets
(Los Angeles Times)
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Pulse 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.


Use 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.


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

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.