Apricot Nuggets

Make these a month before Christmas, then stash in a cool place until ready to serve.

16 ounces confectioners' sugar
6 tablespoons melted butter
2 tablespoons orange juice
1/2 teaspoon vanilla extract
11 ounces dried apricots
1 cup pecans, fine chopped
1 1/2 cups coconut

Run apricots through grinder.

Mix sugar, butter, orange juice and vanilla extract. Put sugar mixture and ground apricots in a plastic bag and knead until well blended. Form into 1-inch balls. Roll in chopped pecans.

Place coconut in a bowl and flatten the apricot balls in the coconut with the bottom of a glass, turn over and flatten again so coconut is pressed into both sides. Adjust pressure so the nuggets are about 3/8 inch thick. Layer with wax paper in plastic containers with tight fitting lids. Store in a cool dark place for 2 to 4 weeks. Flavor improves with age.