Ingredients for Apricot Coconut Balls
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How to Make Apricot Coconut Balls
- Combine 1 cup dried apricots, chopped, and 2 tablespoons brandy or orange juice in a medium bowl. Let stand for 10 minutes to soften.
- In a small saucepan, heat 1/2 cup heavy cream over medium heat until it comes to a gentle boil. Remove from heat immediately.
- Add 8 ounces white chocolate melts (or good quality white chocolate, finely chopped) to the warm cream. Stir until completely melted and smooth.
- Add the undrained softened apricots, 1/2 cup slivered almonds, and 1/2 cup finely crushed digestive biscuits (or graham crackers) to the melted chocolate mixture.
- Stir gently but thoroughly until all ingredients are well combined.
- Refrigerate the mixture for at least 2 hours, or until it is firm enough to handle easily.
- Roll 2 level teaspoons of the mixture into balls. Toss each ball in 1 cup desiccated coconut until completely coated.
- Refrigerate the finished apricot coconut balls for at least 30 minutes before serving to allow the coconut coating to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
12g
Carbs
2g
