Apricot Coconut Treasures Recipes

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

APRICOT COCONUT BALLS

Steps:

• Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.

APRICOT-COCONUT PEARLS

Steps:

• Pour 200ml coconut milk into a saucepan.
• Put 200g dried apricots into the coconut milk.
• Add 1 teaspoon of fennel seeds.
• Add 70g dessicated coconut.
• Bring this mix to a boil, then simmer it for about 10 minutes, or until the apricots are soft enough to lightly mash with a spoon.
• Turn off the heat.
• Add 1 teaspoon cinnamon.
• Add 1 1/2 tablespoons brown sugar.
• Blend it all lightly with a spoon.
• Allow to steep for 15 or 20 minutes.
• The mixture will thicken in this time, and all the flavors will be absorbed.
• When it is just warm, put the mixture into a food processor.
• Add 1 tablespoon dessicated coconut.
• Chop in the food processor until nicely chopped.
• Blend in processor until smooth, until it is a rough paste.
• Put the paste onto a flat plate, smoothing it out flat.
• Cover, and refrigerate overnight.
• The following day, cut away a teaspoonful at a time, and form little balls in the palms of your hand with this paste.
• Melt the white chocolate.
• Coat each ball with the melted chocolate, or dip each pearl in the melted chocolate.
• Refrigerate until serving.

APRICOT AND COCONUT NO-BAKE SQUARES

Steps:

• Line base of a 18cm x 28cm pan with baking paper.
• Put the cookies in a food processor or blender and grind to crumbs.
• Combine the crumbs with the chopped apricots and coconut in a bowl.
• Pour the condensed milk into a medium saucepan and add the butter.
• Stir over a medium heat until butter is melted and ingredients are combined.
• Pour into dry ingredients and mix thoroughly.
• Press mixture into pan and refridgerate until set.
• Melt the milk chocolate chips gently in a microwave on a low setting.
• Spread melted chocolate over the top of the squares and allow to set.
• Once chocolate is set, cut into squares or bars to serve.

APRICOT COUSCOUS

Steps:

• In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
• Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
• Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.