Apricot Coconut Balls
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup dried apricots
1 cup flaked coconut
3/4 cup chopped nuts
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon orange juice
confectioners' sugar
Heat apricots in the top of a double boiler over boiling water for 10 minutes. Put apricots, coconut, and nuts through food grinder, using fine blade. Knead ground mixture with lemon rind, lemon juice, and orange juice. Add enough confectioners' sugar to make a firm mixture. Form into small balls and roll in confectioners' sugar. Allow to dry at room temperature for at least 4 hours.
Makes about 1 pound
Author's note: I made these for President Nixon and they became his favorite. Illustrated in "Ladies Home Journal" Christmas Edition, 2006.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup dried apricots
1 cup flaked coconut
3/4 cup chopped nuts
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon orange juice
confectioners' sugar
Heat apricots in the top of a double boiler over boiling water for 10 minutes. Put apricots, coconut, and nuts through food grinder, using fine blade. Knead ground mixture with lemon rind, lemon juice, and orange juice. Add enough confectioners' sugar to make a firm mixture. Form into small balls and roll in confectioners' sugar. Allow to dry at room temperature for at least 4 hours.
Makes about 1 pound
Author's note: I made these for President Nixon and they became his favorite. Illustrated in "Ladies Home Journal" Christmas Edition, 2006.
