Apricot and coconut balls

For 72 pieces
  • 100 g coconut fat
  • 300 g dried apricots
  • 400 g flour
  • 50 g Icing sugar
  • 6 0 g Sugar
  • 1 packet vanillin sugar
  • 1/2 TL ground cinnamon
  • 1 pinch Salt
  • 1 egg yolk (size M)
  • 1 EL Rum
  • 175 g soft butter
  • 200 g Apricot jam
  • 150 g grated coconut
  • 1–2 TL Icing sugar for dusting
  • baking paper
75 minutes light
1.
Melt the coconut oil and let it cool down. Cut the apricots into small cubes. Mix the flour, powdered sugar, sugar, vanilla sugar, cinnamon and salt in a bowl. Add egg yolk, rum, butter and liquid coconut fat and knead everything with the dough hook of the hand mixer. Finally knead in the apricots. Shape the dough into walnut-sized balls. Heat the jam and strain it through a sieve. First roll the apricot balls in jam, then in desiccated coconut. Place on 2 baking sheets lined with baking paper. Bake one after the other in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 13–15 minutes. Approx. Let cool for 1 hour and dust with powdered sugar. Store in cans in a cool, dry place
2.
Waiting time 1 hour
1 Pieces approx:
  • 80 kcal
  • 330 kJ
  • 1 g protein
  • 5 g fat
  • 9 g carbohydrates

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