Melt the coconut oil and let it cool down. Cut the apricots into small cubes. Mix flour, icing sugar, sugar, vanillin sugar, cinnamon and salt in a bowl. Add egg yolks, rum, butter and liquid coconut oil and knead everything with the dough hooks of the hand mixer. Finally knead in the apricots. Form walnut-sized balls from the dough.
Heat up the jam and pass it through a sieve. Roll the apricot balls first in jam, then in grated coconut. Place on 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-15 minutes. Let cool down for about 1 hour and dust with icing sugar. Store in tins in a cool and dry place
Waiting time 1 hour