I’ve been invited to a Holiday Cookie Swap – Yippee! I think that’s a good thing, right? I haven’t been to a cookie swap/exchange in years. Have the rules changed? What exactly are the rules, other than bring 12 dozen cookies, share 1 dozen with each person. 12 dozen cookies – good grief that’s a lot of cookies!
So what cookie should I make… so many cookies, so many choices, how do I decide what to make? How do you know what the other people are baking? Does it matter if there are duplicates? Do people have a signature cookie they bring every year, or do they try new recipes? If you’ve attended or hosted a cookie swap in the past, I’d appreciate it if you’d clue me in…
Clearly I’m an amateur at this whole thing. It’s been years since I’ve attended a cookie swap so, I’m going with what I remember. I’m going to bring my all time favorite holiday cookie… Are you ready? It’s the beautiful, delicious, and super easy, Apricot-Coconut Balls! These are so yummy, it’s a party in your mouth type of cookie experience!
I found this recipe in a 2004 Better Homes & Garden special issue magazine and have been making them every Christmas since then. Seriously, they are amazing and a hit with everyone (unless someone doesn’t like coconut, so sad).
1 cup dried apricots
1 cup flaked coconut
3/4 cup chopped walnuts
1/2 tsp. finely shredded lemon peel
1 tblsp. lemon juice
1 tblsp. orange juice
2 – 1/3 cup sifted powdered sugar
1. Line a cookie sheet with waxed paper and set aside. Place apricots, coconut, and nuts in a food processor; cover and process until finely ground. Transfer mixture to a medium bowl. Add the lemon peel and juices; stir until combined. Add 2 cups of the powdered sugar. Stir until firm.
2. Form into 1 inch balls. I use the smallest cookie scoop (ice cream scoop), mist with cooking spray to form the cookies. Your hands works as well. The dough is very moist and sticky! Place balls on the prepared cookie sheet. Allow to dry at room temperature for at least 4 hours. Store in air tight container, layered with wax paper. Before serving, sprinkle balls with a dusting of powdered sugar. Makes about 30 cookies and will keep for a week or freeze for up to a month. Enjoy!