COCONUT-APRICOT MACAROONS
Macaroons qualify as one of the easiest cookies to make; just "stand and stir," no fancy ingredients, machines or methods required. And they're easy to customize, too; just stir in dried fruit, chocolate chips or citrus zest.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 24 macaroons
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Whisk the apricots, vanilla, salt, egg whites and orange zest together in a large bowl. Toss the coconut with the egg mixture until completely coated.
- Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter at a time into a tight ball and place on the prepared sheets, spacing them about 1 inch apart.
- Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer the baking sheets to a rack to cool. If desired, dip the bottoms of the cookies in the melted chocolate.
- Store the macaroons in a tightly sealed container for up to a week.
APRICOT COCONUT WHITE CHOCOLATE PUDDING
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Provided by Julie Smolyansky
Categories HarperCollins HarperCollins Dessert Quick and Healthy Quick & Easy Yogurt Seed White Chocolate Coconut Apricot Dried Fruit Plum
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the pudding:
- In a heat-proof medium bowl set over a pan of gently simmering water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.
- For the candied pecans:
- In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.
- To plate:
- Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.
APRICOT CONFECTION
A cross between a cookie and a candy. Absolutely irresistible.
Provided by Lillian Bowers
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
- Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
- Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 20.1 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 54.4 mg, Sugar 11.6 g
APRICOT COCONUT BALLS
I appreciate that these fruity candies are easy to prepare and can be made ahead of time. They're a nice alternative to chocolate sweets. -Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 122 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 41mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
APRICOT AND COCONUT CAKE
a real tea time treat and so easy to make
Provided by declan
Time 15m
Yield Serves 8
Number Of Ingredients 7
Steps:
- preheat the oven to 160/325/gas3/
- measure all ingredients into large bowl and beat well for 2 min then pour in to a 2litre loaf tin that has been well greased. bake for 1-1/2 hours or until skewer comes out of cake clean. leave to cool in tin for 10min and turn out .enjoy with a nice cuppa
APRICOT COCONUT COOKIES
These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. -Sara Kennedy, Manassas, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.
Nutrition Facts :
APRICOT, COCONUT AND ALMOND BARS
These bars are packed with fruits and nuts and oats-granola to go! From Food & Wine Magazine(Oct. 2005).
Provided by Sharon123
Categories Bar Cookie
Time 1h20m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes). Drain apricots and return to the pan. Add butter, brown sugar, honey and salt and cook until butter is just melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the cookie sheet in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
- Note:.
- The bars can be stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 282.9, Fat 13.2, SaturatedFat 6.8, Cholesterol 15.2, Sodium 59.5, Carbohydrate 39.6, Fiber 3.4, Sugar 25.8, Protein 4.6
APRICOT AND COCONUT BALLS
Three ingredients? Dried apricots, coconut and condensed milk. This recipe for Apricot and Coconut Balls really is that simple.
Provided by Grab Your Spork
Categories Snack
Time 1h10m
Yield 20
Number Of Ingredients 4
Steps:
- Combine all ingredients in food processor.
- With wet hands, roll mixture into small ball and coat with extra coconut.
- Refrigerate or freeze for 1 - 2 hours.
APRICOT COCONUT CANDY
It's just about candy making time. I have a bunch of candy recipes.
Provided by Eddie Jordan
Categories Candies
Time 15m
Number Of Ingredients 8
Steps:
- 1. Steam apricots in the top part of double boiler over water for 10 minutes.
- 2. Put apricot, coconuts, nuts and peel through food grinder together twice, using a fine blade.
- 3. Add juices and powdered sugar, stir well. Shape into small balls, and roll in granulated sugar.
- 4. Let dry several hours before using or storing in a airtight container.
- 5. Makes about 2 dozen bolls.
- 6. If desired, these may be dipped in chocolate coating. Let dry on waxed paper until chocolate is cold and firm.
APRICOT BARS
Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
COCONUT-APRICOT TRUFFLES
Use your food processor to make these sweet, crunchy candies! It's so easy.
Provided by USA WEEKEND columnist Jean Carper
Categories Desserts Candy Recipes
Yield 36
Number Of Ingredients 5
Steps:
- In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.4 g, Fat 3.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 4.2 mg, Sugar 4.7 g
AMAZING APRICOT BALLS
These apricot balls are delicious and so easy to make, just process and roll into small balls, warning, you better make lots they are very addictive lol!
Provided by Kittencalrecipezazz
Categories Candy
Time 45m
Yield 15-18 balls
Number Of Ingredients 4
Steps:
- In a food processor chop apricots and coconut until thoroughly combined.
- Add the 1/4 cup sweetened condensed milk; process until combined.
- Pour the mixture into a dish; refrigerate until firm (about 30-45 minutes).
- Place wax paper on a baking sheet; set aside.
- Place additional coconut or finely chopped pecans in a shallow bowl.
- Shape apricot mixture into balls (about 1-inch in diameter).
- Roll in coconut; place on wax paper.
- Refrigerate until firm.
- Store in an airtight container in the refrigerator.
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5/5 (2)Estimated Reading Time 2 minsCategory No Bake CookiesTotal Time 5 mins
- Put the apricots and coconut in the bowl of a food processor. Pulse a few times until the apricots are chopped fine. Add the sweetened condensed milk and processed until combined.
- Scoop scant 1 tablespoon (I used a small cookie scoop) and roll the mixture into a ball. Roll in shredded coconut or confectioners' sugar.
DISAPPEARING APRICOT COCONUT BITES - THE FRAYED APRON
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4.3/5 (3)Calories 56 per servingCategory Dessert, Snack
- In a small bowl, warm the coconut butter just until melted in the microwave (about 40 seconds) or on the stove-top in a small pot. Stir the dried apricots and maple syrup into the melted coconut butter to form a paste.
- Chill the bowl in the freezer for 7 minutes to make the paste easier to roll. Meanwhile, add the shredded coconut to a skillet and toast over medium heat until golden and aromatic, 3-5 minutes. Spread the toasted coconut out on a plate.
- Dampen your hands with water and use your fingers to gently roll the paste into 10 small balls roughly 1-inch wide. Drop each ball in the toasted coconut flakes. Gently roll to coat then chill in the fridge and enjoy when firm.
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Ratings 6Category DessertCuisine PersianTotal Time 25 mins
- In a food processor add 1 cup almond meal, dates, cardamom and process it. Add rose water, little at a time and further process to a soft dough like consistency.
- In a food processor combine the first four ingredients and process it well. Then add the honey and orange blossom water, little at a time and process until smooth.
- Take 1½ tsp of the mixture, roll into a ball and form a mulberry (Toot) shape of 1½ inches by tapering one end.
APRICOT, COCONUT AND ALMOND BARS RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 2 hrsServings 16
- Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan. In a medium saucepan, combine the water, sugar and apricots and bring to a boil. Simmer over moderate heat, stirring occasionally, until the apricots are tender and plump, about 15 minutes. Drain the apricots and return to the saucepan. Add the butter, brown sugar, honey and salt and cook just until the butter is melted. Transfer to a bowl.
- Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden. Stir the coconut and almonds into the apricot mixture along with the oats and flour. Spread the mixture in the jelly roll pan in an even layer. Bake for about 25 minutes, until golden. Let cool on a rack, then cut into 16 bars.
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5/5 (7)Total Time 40 minsCategory SnacksCalories 156 per serving
- Mix on Turbo Speed for 5-10 seconds or until you have fine chunks (you can mix it for less time if you'd like bigger chunks).
- Add the white chocolate chips and press Turbo 2-3 times or until the chocolate has been slightly chopped (but still a little chunky).
- Add the sweetened condensed milk and coconut and mix together for 5-10 seconds on low speed until completely combined.
APRICOT COCONUT BLISS BALLS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 84Category Afternoon Tea, Morning Tea, SnackCuisine InternationalTotal Time 20 mins
- Add the dried apricots to the bowl of a food processor. Process the apricots until they are finely chopped.
- Add the coconut, almond meal, vanilla, maple syrup, chia and water to the food processor, and blend until well combined.
- Check that the mixture is sufficiently moist to be able to roll into balls. If not, add a little water and blend again.
APRICOT AND COCONUT BARS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 47Category Afternoon Tea, Morning Tea, SnackCuisine InternationalTotal Time 1 hr 15 mins
- Line a 20 cm (8 inch) square dish with cling wrap. Leave a little hanging over the edges to make it easier to remove the bars. Sprinkle with 1 tablespoon of coconut.
- Add the coconut, almond meal, vanilla, maple syrup, chia seeds and water to the food processor, and blend until combined as you prefer; either smooth or slightly chunky.
EASY RAW APRICOT CANDY RECIPE - PUREWOW
From purewow.com
3/5 (233)Total Time 30 minsServings 15Calories 152 per serving
- Add the remaining apricots, honey, coconut oil, almond extract and salt to the bowl of a food processor. Pulse until the mixture begins to break down and come together, about 2 minutes.
- Add the almonds and ½ cup of the coconut and pulse until the almonds are chopped into small pieces but are still visible in the mixture, about 1 minute.
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4.9/5 (13)Total Time 2 minsCategory SnackCalories 96 per serving
- In a high-speed blender or food processor, add your dried apricots and shredded coconut and blend until a dough is formed.
- Either roll the balls/bites in shredded coconut or the granulated sweetener of choice and refrigerate for 30 minutes to firm up.
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