|Dried apricots||200 Gram (1 1/4 Cups)|
|Boiling water||1 Cup (16 tbs)|
|Shredded coconut||250 Gram (3 Cups)|
|Lemon juice||1 Tablespoon|
|Powdered sugar||300 Gram, sifted (2.5 Cups)|
Place apricots in a medium bowl; cover with boiling water.
Cover and soak about 2 hours.
Drain apricots well; grind finely.
Mix with 2-1/3 cups (200 g) shredded coconut; grind again.
Alternatively, apricots and coconut may be processed in a blender or food processor.
In a medium bowl, combine apricot and coconut mixture and lemon juice.
Add enough powdered sugar to give a workable dough.
Shape dough into a roll about 1-1/2 inches (3.5 cm) in diameter.
Cut off coins, 1/4 inch (5 mm) thick.
Sprinkle remaining coconut onto a plate; turn coins in it until thoroughly coated.
Place coins between layers of waxed paper in an airtight container.
Let dry out at least 2 days.