Coconut apricot balls require four ingredients—dried apricots, unsweetened coconut, walnuts and sweetened condensed milk. Try this no-bake recipe for the holidays!
This post was originally published December 2013. It was updated October 2019.
25 Days of Baking: Day 22 The few days before Christmas tend to be madness. Everyone has something to do and somewhere to be. Between the parties and last minute shopping, it’s hard to find a spare moment just to relax, let alone bake! However even with all the commotion going on, I made time for this no-bake recipe: coconut apricot balls.
I find the combination of coconut and apricot to be sweet, but not overpowering. It presents an interesting texture with plenty of flavor. This recipe comes from my mom who makes these no-bake balls every Christmas. It requires only four ingredients and is very simple to make.
Apricot balls ingredients
Coconut apricot balls are made with apricots, unsweetened shredded coconut, walnuts and sweetened condensed milk. These ingredients mixed together create the perfect texture—think soft, chewy and sweet. I tried this recipe with sweetened and unsweetened coconut flakes and I prefer unsweetened. The apricots and sweetened condensed milk add enough sweetness.
No bake apricot balls instructions
Simply place all the ingredients in your food processor and pulse until well combined (about 30 to 60 seconds). Use a cookie scoop to form into 1-inch balls and roll in extra shredded coconut. There you have it! Ready in minutes. If you prefer, you can also roll the balls in powdered sugar for extra sweetness.
Storing apricot balls
Apricot balls store well in an airtight container at room temperature or in the refrigerator. I do not suggest storing the balls in the freezer as they lose their texture over time and dry out. The balls are best when consumed within a week of making.
More apricot recipes
Apricots in my opinion are an underrated ingredient. Check out these recipes that highlight the sweet fruit!
- Fresh apricot bars
- Dried apricot oatmeal cookies
- Fresh apricot crisp
- Coconut cake with dried apricots and cranberries
I hope you enjoy this recipe! If you make this treat, tag @ifyougiveablondeakitchen on social media so I can see your creations.
Coconut Apricot Balls
- One 6 oz. package dried apricots (1 1/2 cups or 170 g)
- 3 cups (288 g) unsweetened flaked coconut, separated
- 1 cup (120 g) chopped walnuts or nut of your choice
- 2/3 cup (208 g) sweetened condensed milk
- Powdered sugar, optional
- Line a baking sheet with parchment paper (or wax paper). Set aside.
- Place apricots, 2 cups shredded coconut, walnuts and sweetened condensed milk in a food processor. Pulse until combined, about 30 to 60 seconds.
- Shape mixture into 1-inch balls and roll in remaining 1 cup shredded coconut. You can also roll in powdered sugar if preferred. Coconut apricot balls may be eaten right away or stored in an airtight container in the refrigerator for up to one week.
- Suggested tools: Food processor and cookie scoop.
- Freezing apricot balls: Apricot balls don’t freeze very well. When defrosted, they lose their soft, dense texture. I suggest making the balls a day or two ahead of time if you plan on serving them at a party.
- This recipe doubles easily. Roll in to balls right away as the mixture will dry out if left out uncovered.