Apricot Coins Recipe
Ingredients
| Dried apricots | 1/4 Cup (16 tbs) | |
| Boiling water | ||
| Shredded coconut | 3 Cup (16 tbs) | |
| Lemon juice | 1 | |
| Powdered sugar | 2/3 Cup (16 tbs), sifted | |
Directions
Place apricots in a medium bowl; cover with boiling water.
Cover and soak about 2 hours.
Drain apricots well; grind finely.
Mix with 2-1/3 cups (200 g) shredded coconut; grind again.
Alternatively, apricots and coconut may be processed in a blender or food processor.
In a medium bowl, combine apricot and coconut mixture and lemon juice.
Add enough powdered sugar to give a workable dough.
Shape dough into a roll about 1-1/2 inches (3.5 cm) in diameter.
Cut off coins, 1/4 inch (5 mm) thick.
Sprinkle remaining coconut onto a plate; turn coins in it until thoroughly coated.
Place coins between layers of waxed paper in an airtight container.
Let dry out at least 2 days.
Cover and soak about 2 hours.
Drain apricots well; grind finely.
Mix with 2-1/3 cups (200 g) shredded coconut; grind again.
Alternatively, apricots and coconut may be processed in a blender or food processor.
In a medium bowl, combine apricot and coconut mixture and lemon juice.
Add enough powdered sugar to give a workable dough.
Shape dough into a roll about 1-1/2 inches (3.5 cm) in diameter.
Cut off coins, 1/4 inch (5 mm) thick.
Sprinkle remaining coconut onto a plate; turn coins in it until thoroughly coated.
Place coins between layers of waxed paper in an airtight container.
Let dry out at least 2 days.
Chef
