Make these a month before Christmas, then stash in a cool place until ready to
16 ounces confectioners' sugar
6 tablespoons melted butter
1/2 teaspoon vanilla extract
11 ounces dried apricots
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.