Print

Coconut-Apricot Truffles

Prevent your screen from going dark

Makes about 15 1-inch truffles 1x

Time about 55 minutes, mostly unattended

Units Scale

Ingredients

  • 1 cup dried apricots (about 6 ounces), roughly chopped
  • 1/2 cup unsweetened shredded coconut, lightly toasted and cooled
  • 1 1/2 teaspoons finely grated zest plus 1 1/2 tablespoons juice from 1 orange
  • 3/4 teaspoon vanilla extract
  • Salt

Instructions

  1. In a food processor or mini chopper, process the apricots, 1/4 cup of the coconut, orange zest and juice, vanilla, and a tiny pinch of salt until the mixture is very finely chopped, uniform and cohesive, pulsing and stopping to scrape down the sides of the work bowl as necessary.  Scrape the mixture into a bowl.  Place the remaining coconut in a wide, shallow bowl.
  2. Dampen your hands and roll scant 1 tablespoon-portions of the apricot mixture into roughly 1-inch balls, gently pressing as you roll to help them cohere (you should have about 15).  Working with three or four at a time, roll the balls in the coconut, pressing it gently to help it adhere.  Place the truffles on a plate to rest (to firm up and dry out slightly), at least 45 minutes, before serving. (Truffles will keep in an airtight container at room temperature for about a week).

— Recipe adapted from The World’s 60 Best Lunches, Period