Apricot and coconut balls
- 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 Desiccated 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 icing 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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