Fig & Apricot Macaroon Cookie Balls


  • 30 min
  • Serves Makes 36
  • Easy


300g  Shredded Coconut

100g  Figs, chopped

100g  Apricots, chopped

100g  Roast Unsalted Almonds, chopped

150g chocolate chips

400g can low-fat sweetened condensed milk



Preheat the oven to 160°C. Line 2 large baking sheets with baking paper. Whizz half the coconut in a food processor until finely ground.


Place all the coconut in a large bowl. Add remaining ingredients and stir to combine. Use damp hands to roll heaped tablespoons of the mixture into balls. Place onto prepared baking sheets.


Bake for 12 to 15 minutes or until tips of coconut turn golden brown. Cool cookie balls on the baking sheets. Stored in an airtight container, cookies will last well for up to a week.

Created by Julie Le Clerc