Recipe for Sugar Plums


    Sugar Plums

    1/2 cup dried apricots
    1/2 cup pecans
    1/4 cup plus 4 tablespoons grated coconut, divided
    1/4 cup golden raisins
    1/4 cup dried apples
    2 tablespoons kirsch liqueur

    In a food processor, fitted with steel chopping blade, finely chop apricots, pecans, 1/4 cup plus one tablespoon of the grated coconut, raisins and apples.

    With the motor running, add the kirsch and blend the mixture for 5 seconds.

    Form the mixture into 3/4-inch balls, pressing each one firmly into shape. Roll the balls into remaining 3 tablespoons grated coconut in a shallow bowl, coating them evenly.

    These treats will keep in an airtight container for up to 2 weeks or can be frozen for several months.