Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings
Pam Lolley

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Credit: Jen Causey

Recipe Summary test

hands-on:
15 mins
total:
1 hr 45 mins
Yield:
2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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