Apricot Coconut Balls

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 72
  • 100 g Coconut oil
  • 300 g dried apricots
  • 400 g Flour
  • 50 g Icing sugar
  • 60 g Sugar
  • 1 package Vanillin sugar
  • 1/2 TEASPOON ground cinnamon
  • 1 pinch Salt
  • 1 Egg yolk (size M)
  • 1 TABLESPOON Rum
  • 175 g soft butter
  • 200 g Apricot Jam
  • 150 g Coconut flake
  • 1-2 TEASPOONS Icing sugar for dusting
  • baking paper

Directions

  1. 1

    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.

  2. 2

    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

  3. 3

    Waiting time 1 hour

Nutrition Facts

KCAL
80 kcal
CARBS
9 g
FATS
5 g
PROTEINS
1 g