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


  1. Run apricots through grinder.
  2. 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.
  3. 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.
  4. Layer with wax paper in plastic containers with tight fitting lids.
  5. Store in a cool dark place for 2 to 4 weeks. Flavor improves with age.

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