One of my favorite candy recipes during the holidays is Apricot-Coconut Balls. I picked this up out of the 2004 Better Homes & Garden Christmas Cookies magazine.
The magazine notes that White House Chef John R. Hanny developed this no-bake cookie for President and Mrs. Nixon. This was one of their favorites.
I’ve made these delicious babies for the past six years, and they are a favorite amongst my friends. I’m told that they are reminescent of the days of old.
1 cup Dried Apricots
1 cup Flaked Coconut
3/4 cup Chopped Nuts
1/2 teaspoon finely shredded lemon peel
1 Tablespoon Lemon Juice
1 Tablespoon Orange Juice
2 1/3 cups sifted Powdered Sugar
1. Line a cookie sheet with waxed paper; set aside. Place apricots, coconut, and nuts in a food processor; cover and process until finely ground. Transfer ground mixture to a medium bowl. Add lemon peel and juices; stir until combined. Add 2 cups of the powdered sugar. Stir until firm.
2. Form into 1-inch balls; roll in remaining powdered sugar. Place balls on prepared cookie sheet. Allow to dry at room temperature for at least 4 hours. If desired, sprinkle balls with additional sifted powdered sugar before serving. Makes about 30.
TO STORE: Layer between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
** I add extra lemon juice to make the full mixture moist enough to form into balls **