Quick, easy and oh-so-tasty, these Apricot Coconut No Bake Cookies are the perfect treat to make when you want something delicious in a flash. With just a few ingredients, you can have these delightful cookies ready to enjoy in minutes!
Making Apricot Coconut No Bake Cookies
It's hot this summer. I am grateful that the weekend came and a little rain came with it. It made it nice, but muggy too. It's made for a lot of outdoor grilling and no bake desserts when I want a little something sweet.
I wanted a little different treat this time. Something that was refreshing and sweet. When the neighbor boys came around selling apricots for $1 a bag, I couldn't resist the deal, or the chance to try a new apricot recipe. I came across some great no bake recipes that used coconut. Coconut and apricot seemed like the perfect pair.
Gather the ingredients
You'll need some fresh or dried apricots, coconut flakes and sweetened condensed milk. Combine these ingredients in a bowl and stir until everything is blended together.
I couldn't wait to try them. They don't take long to make and you won't be sorry. They are delicious and such a pretty color. These treats can even be frozen and taken out when you need a little extra sweet pick me up.
Drop spoonfuls of batter on parchment paper and let cool before serving
Measure out the dough by heaped tablespoon of apricot-coconut mixture and use a spoon to drop the dough onto parchment paper or wax paper. Flash freeze the cookies for 30 minutes in the freezer, then transfer to a freezer safe bag until ready to eat. Thaw before eating. Enjoy with a cold glass of milk or a hot cup of tea!
Apricot Coconut No Bakes
- 1 ½ cup dried or 1 cup fresh apricots, cut into small pieces
- 2 cups unsweetened coconut
- ⅔ cup sweetened condensed milk (I used my vegan condensed milk version)
In a bowl, mix the apricots and coconut together. Slowly start to drizzle in the sweetened condensed milk, stopping to stir the mixture. Test mixture at intervals by forming into a ball. If mixture will form a soft ball, then there is enough sweetened condensed milk. If using fresh apricots or the vegan condensed milk, you will likely use less than the ⅔ cup the recipe calls for.
Form the mixture into one inch balls and place on waxed paper cookie sheet. Flash freeze for 30 minutes and then transfer the balls into a freezer safe container for bag. Label and freeze for up to one month.
When ready to serve, remove several minutes before serving and place on a plate to allow them to thaw.
Try our Mediterranean style roasted apricots and yogurt. It's a delicious breakfast recipe!