Hands-On Time
15 Mins
Total Time
1 Hour 45 Mins
Yield
2 dozen
Jen Causey

How to Make It

Step 1

Place the chopped apricots in a small bowl with enough cool water to cover. Let stand 30 minutes, then drain and pat dry with paper towels.

Step 2

Stir together the peanut butter, honey, and brown sugar in a medium-size heavy-duty saucepan. Cook over medium heat, stirring constantly, just until mixture begins to bubble around the edges and sugar is completely melted, 2 to 3 minutes. Remove from heat. Add the oats, coconut, salt, and chopped apricots; stir well to fully incorporate. Cool 10 minutes.

Step 3

Dampen hands, and shape mixture into about 24 (1½-inch) balls. Place cookies on parchment paper-lined baking sheets and chill 1 hour. To store, refrigerate in an airtight container for up to 1 week.

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Ratings & Reviews

/5
Reviews
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