Apricot snowballs
0
- Prep Time20 min
- Total Time20 min
- Makes24 snowballs
Ingredients
1 cup dried apricots, about 170 g
2 tbsp apricot jam
2 tbsp rum, brandy or orange liqueur
1 cup toasted almonds, whole, slivered or sliced
1 1/2 cups desiccated coconut, about 1/2 200-g bag
Instructions
Place apricots, jam, rum and almonds in a food processor. Pulse, scraping down sides as needed, until almonds are finely chopped and mixture forms a mass. Place coconut into a shallow dish or plate.
Using wet fingers, form scant tablespoonfuls of mixture into 1 inch (2.5 cm) balls. Roll balls in coconut, firmly pressing in shreds. For ease in rolling, rinse fingers occasionally as they become sticky. Place on a baking sheet with sides or a large plate. When all are formed and rolled in coconut, refrigerate until firm, about 1 hour. Then transfer to a container, separating layers with waxed paper, and cover tightly. Snowballs will keep well, refrigerated, for at least 1 month or they can be frozen.
Nutrition (per serving)
Calories 82, Protein 1.7g, Carbohydrates 8.8g, Fat 4.9g, Fibre 1.2g, Sodium 13mg.
Here's a tangy not-too-sweet treat that's a welcome change from rich holiday baking. It's a great way to use up any type of almonds left from other baking.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.