These Bonbons are so delicious. You can’t believe that you made them yourself. This is a great alternative to chocolate truffles. The recipe was adapted from the Eagle Brand company collection. The candy’s original name is Apricot coconut balls, but I think that ‘bonbons’ sounds more intriguing.
The preparation of the bonbons takes only about 30 minutes. The sweets can be stored in the refrigerator for a long time.
Based on the great success of these treats I really want to try some other varieties of these balls to include nuts, prunes, raisins, dates, cranberries, chocolate chips, and so on – very exciting.
In the original recipe it did not say which type of coconut flakes to use, either sweetened or not. I used the unsweetened coconut, and to my taste, that was right.
Also, as an option, I added a splash of dark rum – and this brought a new flavor dimension to the sweets.
Stunning Apricot Coconut Bonbons look luxurious and, no doubt, will embellish the holiday table. Moreover, this can be a wonderful give away homemade gift.
Apricot Coconut Bonbons
- 6 oz (1 ½ cups) dried apricots
- 2 cups coconut flakes (I used unsweetened)
- 2/3 cup sweetened condensed milk (I used ½ can)
- Powdered sugar
Chop the apricots in a food processor until finely chopped.
In a bowl, mix the coconut flakes and apricots. Stir in the condensed milk until well blended.
Make 36 balls (1 inch diameter) or 30 balls with 1 1/4“diameter. Roll them in powdered sugar. I used a cookie spoon for an even size.
Sprinkle powdered sugar on a wax paper using a sieve. Arrange the bonbons in the powdered paper. Roll the balls in powdered sugar and sprinkle with extra powdered sugar using the sieve.
Let the bonbons stand at room temperature until firm. Store refrigerated in a container.
Cook with pleasure!