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
60 or more
(scant) sweetened, condensed milk
(approximately) powdered sugar
Pear, or other fruit, liqueur (optional)
In This Recipe
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.