Apricot Confections Recipes

Steps:

• *Combine apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together. *Note: I pulsed the apricots by their self a couple of times before adding the coconut, then pulsed again before adding the milk.
• Spread confectioners sugar on a baking sheet or a large plate; use a little to dust your hands.
• Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.

Steps:

• Finely chop the apricots and dates, then combine in a 2-quart mixing bowl. Add the honey and blend thoroughly into the mixture. Line a baking sheet with parchment or waxed paper. Place the coconut in a round cake pan. Spoon out tablespoonfuls of the apricot-date mixture and roll into balls in your hands. Then roll the balls in the coconut, coating them completely. Place each ball in a paper candy cup. Between layers of waxed paper in a tightly covered container, the balls will keep for 3 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches, dried pears, or raisins for the apricots.