Apricot Nut Coconut Balls

Name: Apricot Nut Coconut Balls
Prep time: 15 min
Cook time: 15 min
Yield: 30-35
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts Snacks

These Apricot and Nut Coconut Balls are a quick no-bake treat, perfect for gifting, snacking, or sharing during festive celebrations!

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

30-35

About this recipe

These Apricot Nut Coconut Balls are a quick, no-bake treat that I always turn to when I need something simple yet satisfying. In less than 15 minutes, you can whip up a batch of these delightful bites, perfect for late-night cravings, a lunchbox boost, or a treat for unexpected guests. This recipe comes from my mother-in-law, who, like many of our Arab mums, always kept condensed milk, nuts, and dried fruits close at hand. When you visit her, there’s always coffee paired with these sweet treats—and you can’t help but pop one or two in your mouth.

This is also one of my go-to edible gifts, perfect for sharing during Eid, Christmas, or any festive occasion. It’s a thoughtful and delicious way to show love through food. I’ve even featured it in my ‘15 Edible Gifts’ blog article, filled with other thoughtful treats you should check out for gifting inspiration. If you’re a fan of bite-sized, flavour-packed snacks, I’ve got more to share. My Coconut Delight Sandwiches are a delicate dessert infused with rich Middle Eastern flavours, while my Blighat Sesame Bows bring Moroccan charm with their blend of orange blossom, fennel, and aniseed, all coated in honey. And for a “last minute” special occasion, my Turkish Delight Sandwiches create a memorable celebration experience. Together with these Apricot and Nut Coconut Balls, you’ll have a wonderful array of treats to enjoy and share.

Ingredients

1 ½ cups roasted almonds
250 grams dried apricot
100 grams sultanas
170 grams desiccated coconut
1 x can (395 gram) condensed milk
extra desiccated coconut

Notes from Rouba

For a variation, swap the roasted almonds with pistachio and add 1-2 drops of green food colouring.
wet your hands when rolling the mixture into round balls, this will make the process easier.
Store in an airtight container in the refrigerator for up to 2 weeks.
I recommend using full-fat sweetened condensed milk as it will set better than the light version.
Ready-diced apricots and almonds can also be used or chopped with a knife.
Freeze Apricot And Nut Coconut Balls for up to 3 months.

I used a food processor to blend the roasted almonds and dried fruit for this recipe. If you’re looking for options, here’s a page with a variety of recommended electronics, including food processors to suit your needs.

For a unique gifting idea, I presented these treats in a teapot—take a look at some inspiring ways to gift yours here!

Method

Step 1.

Place the roasted almonds in a food processor or blender, blend until somewhat coarsely chopped (not too fine or too coarse). Remove

In the same food processor place the dried apricots and sultanas and blend until you have fine chunks.

Step 2.

Add the coarsely chopped almond, apricot mixture, condensed milk and desiccated coconut and mix together until well combined.

Step 3.

Wet hands and roll the mixture into tablespoon-sized balls, then coat with the extra coconut. If the mixture is too soft, add a little more desiccated coconut or try placing it in the refrigerator for 15-20 minutes.