Apricot Coconut Balls

Apricot coconut balls are the kind of no-bake holiday treat that comes together in the time it takes to preheat an oven you do not actually need. Four ingredients, no cooking, and a candy that tastes like Mounds bars crossed with a Middle Eastern fruit confection.

Finely chopped dried apricots hold the structure together while shredded coconut provides chew and tropical sweetness. Sweetened condensed milk binds the mixture into a tacky, malleable mass that rolls cleanly into balls. The powdered sugar coating sets a delicate crust that keeps fingers clean when serving.

The key is chopping the apricots fine. Larger chunks resist the binding action of the condensed milk and the balls fall apart when you try to shape them. Aim for pieces no bigger than a grain of rice. Letting the rolled balls stand at room temperature for an hour or two firms them enough to handle without sticking; refrigeration extends shelf life to a couple of weeks.

Kitchen Tips

• Chop the apricots in a food processor pulsed in short bursts. Hand chopping gives uneven texture and the balls crack while shaping.
• Use unsweetened shredded coconut if you can find it; the condensed milk provides plenty of sweetness and unsweetened coconut keeps the balance from skewing too sugary.
• Roll between damp palms to keep the mixture from sticking, but only lightly damp; wet hands turn the surface gummy.
• Re-roll in powdered sugar after a few hours if the first coating absorbs into the surface; some condensed milk brands are wetter than others.

Variations

• Add ½ cup chopped pecans, walnuts, or pistachios for a crunchy contrast against the chewy fruit.
• Roll in toasted shredded coconut instead of powdered sugar for a darker, nuttier finish.
• Replace one third of the apricots with chopped dates for a deeper caramel sweetness.