Note: This isn’t my recipe; it is my wife’s best friend’s, Lisa Meece. This is one of her treasured childhood recipes that she was gracious enough to allow me to share (and cook). Thank you.


  • 12 ounces dried apricots; these are available in sulphured and unsulphured. The sulphured retain their color and are what I’d recommend but make your own choice.
  • 1 can sweetened condensed milk
  • 4 cups sweetened coconut; I used Angel Flake
  • Sugar or Colored sugar for coating


  1. In a food processor, combine apricots and coconut and pulse until it comes together in a gluey paste.

  2. In a standing mixer, combine the paste and the sweetened condensed milk until it comes together.

  3. Roll into 3/4” size balls and dip into sugar.

  4. Refrigerate until firm.