Apricot snowballs

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20 min


24 snowballs

* PLUS Refrigeration Time: 60 minutes


  • 1 cup dried apricots , about 170 g
  • 2 tbsp apricot jam
  • 2 tbsp rum , brandy or orange liqueur
  • 1 cup toasted almonds , whole, slivered or sliced
  • 1 1/2 cups desiccated coconut , about 1/2 200-g bag


  • Place apricots, jam, rum and almonds in a food processor. Pulse, scraping down sides as needed, until almonds are finely chopped and mixture forms a mass. Place coconut into a shallow dish or plate.
  • Using wet fingers, form scant tablespoonfuls of mixture into 1 inch (2.5 cm) balls. Roll balls in coconut, firmly pressing in shreds. For ease in rolling, rinse fingers occasionally as they become sticky. Place on a baking sheet with sides or a large plate. When all are formed and rolled in coconut, refrigerate until firm, about 1 hour. Then transfer to a container, separating layers with waxed paper, and cover tightly. Snowballs will keep well, refrigerated, for at least 1 month or they can be frozen.

Nutrition (per serving)

  • Calories
  • 82,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 8.8 g,
  • Fat
  • 4.9 g,
  • Fibre
  • 1.2 g,
  • Sodium
  • 13 mg.

Here’s a tangy not-too-sweet treat that’s a welcome change from rich holiday baking. It’s a great way to use up any type of almonds left from other baking.