Author Notes: These little cookies were first given to my mother as a holiday gift back in the late 1960's. She and I loved them so much, and once we got the recipe from her friend David's mother, Mom and I made these together. A very intense apricot flavor and tart and sweet all at the same time. Insanely easy and so not your usual holiday cookie. —MrsWheelbarrow
Serves: 60 or more
cup dried apricots
cups shredded coconut
cup (scant) sweetened, condensed milk
cup (approximately) powdered sugar
teaspoon Pear, or other fruit, liqueur (optional)
- Grind the apricots in a food processor.
- Combine apricots, coconut and condensed milk in the processor. When well combined, pulse in the liqueur and turn out the dough on a plate.
- Using a very small scoop, or two teaspoons, make small mounds of the dough on a parchment lined sheet pan. You want the finished candy to be one little bite, so keep the pieces small.
- Dust your hands well with powdered sugar and pick up each little mound and roll it into a ball, then drop into the bowl of powdered sugar. Roll the candy around in your powdered sugar coated hands until it's white and completely covered.
- I pack these for giving in tiny candy cups. They store for two weeks in a covered container, with the layers separated by wax paper. They absorb some of the coating over time, but can be refreshed by rerolling in more powdered sugar.