Apricot & Coconut Balls

This recipe has been shared by Narelle and inspired by Mae, her grandmother

These no-bake coconut balls are little bites of pure bliss — soft, chewy, and full of flavour. Finely chopped dried apricots add a lovely tangy sweetness, while a handful of mixed nuts brings just the right amount of crunch and nuttiness. Combined with creamy sweetened condensed milk and rolled in coconut to finish for a hint of sweetness and a refreshing coconut aroma.

Each bite offers a perfect balance of textures — chewy apricots, crunchy nuts, and melt-in-your-mouth coconut. They’re quick to make, beautifully simple, and perfect for sharing or enjoying all by yourself! Careful, it is hard to stop at just one....

My inspiration

Mae's Apricot and Coconut balls were a staple on our Christmas table. They did appear occasionally throughout the year, but I cannot recall a Christmas without them.

“This recipe reminds me of my grandmother's cheeky smile & constant singing — she loved bursting in to song mid conversation, it was like living in a broadway musical!!

• Dried Apricots: Always look for ones that are plump and moist, they should be soft and slightly springy when squeezed. You can buy packets of dried apricots that are already chopped but the quality is never quite as good. It is a little more work but I definitely suggest buying the halves and chopping them up yourself. The best dried apricots are vibrant in colour - rich orange or a deep amber depending on whether the producers sulfur treat them (which makes them brighter) or natural (darker, more bordering on brown in colour). The flavour should be a balance of sweetness with a gentle tang, bursting with concentrated apricot flavour.
• Plain Crushed Biscuits: You can use any biscuit of your choice. Obviously the flavour could change slightly based on the biscuits chosen. My grandmother used Arnott's NICE biscuits which is an Australian brand. They really are very plain and just serve as a vehicle to hold all of the other tasty ingredients. A quick whizz in the food processor will produce biscuit crumbs in no time. If you do not own a food processor simply place the biscuits in a plastic bag and crush them with a rolling pin for the same result.
• Marshmallows: there were always two rules about the marshmallow choice, the first is they can only be white. The second rule was that you had to use the SMALL marshmallows. I don't believe there is a huge difference in flavour based on colour with store bought marshmallows so I think rule NO. 1 was more of an aesthetic choice which I am completely aligned with. The second rule is very easy to understand if you have ever tried to cut marshmallows up, they are horrible to chop as they stick to the knife and each other. To aid with the cutting you can sprinkle icing sugar on the knife and you need to just cut straight through rather then using a sawing motion.
• Mixed nuts: I used a equal mix of almonds and walnuts but any nut or mix of nuts will work.
• Sweetened Condensed Milk: As you can see in my grandmother’s handwritten recipe above, she noted 1 ⅓ cups. Since a standard can is about that size, just use the entire can—no need to measure!
• Coconut: you can use either dessicated or shredded

Instructions

Follow these step-by-step photos to see exactly how the Apricot and Coconut balls come together. Once you finish chopping you can put them together very quickly.

Substitutions

Your could substitute the dried apricots & nuts with any other dried fruit & nuts of your choice, I would recommend dried fruit with strong flavour. Below are a few suggested combinations:

• Dried Sour Cherries & Pistachio
• Dried Peaches & Hazelnuts
• Dried Plums/Prunes & Almonds

Equipment

To make the apricot and coconut balls you will just need a couple of bowls and a spatula or spoon.

Storage

Store the apricot balls in an airtight jar or container in the refrigerator. They will keep well for up to 7-10 days. For longer storage, you can be freeze them for up to 3 months — just thaw out before using.