Coconut Apricot Balls Dessert (Print Version)

# Ingredients:

01 - 170 g dried apricots (1 1/2 cups)

02 - 288 g unsweetened flaked coconut, divided

03 - 120 g chopped walnuts

04 - 208 g sweetened condensed milk

05 - Powdered sugar, optional

# Instructions:

01 - Line a baking sheet with parchment paper (or wax paper) and set aside.

02 - Place dried apricots, 2 cups shredded coconut, walnuts, and sweetened condensed milk in a food processor. Pulse until combined, approximately 30 to 60 seconds.

03 - Shape the mixture into 1-inch balls and roll in the remaining 1 cup of shredded coconut. Alternatively, roll in powdered sugar if preferred.

04 - Coconut apricot balls can be eaten immediately or stored in an airtight container in the refrigerator for up to one week.

# Notes:

01 - Apricot balls do not freeze well as they lose their soft, dense texture when defrosted. It is recommended to prepare them a day or two ahead if serving at a party.

02 - The recipe doubles easily. Roll the mixture into balls immediately as it will dry out if left uncovered.

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