Even your youngest helper can roll out an entire batch of these (comparatively virtuous) sweets and arrange them (tastefully, of course) in tiny paper cups. If you think this is too wholesome to be any fun, you can dip the balls halfway into melted chocolate instead of rolling them in sugar or nuts.
250 g dried apricots
1 cup shredded coconut, (sweetened or not)
1/4 cup sweetened condensed milk, (not evaporated milk)
coarse sugar, or regular sugar, finely chopped pecans, or additional coconut (enough for rolling)
Put the apricots in a food processor - sorry, nothing else will really do the job easily. Chop them finely by pulsing the on/off button and scraping down the sides of the container if necessary. You may need to do this in two batches if your processor has a small bowl or if it tends to clog with sticky ingredients. Add the shredded coconut and continue to chop until everything is completely pulverized. Add the sweetened condensed milk, and process until the mixture is a thick, sticky paste. Scoop out into a bowl. Pour the sugar, chopped pecans or additional shredded coconut onto a plate. By hand, roll the apricot mixture into 1 in. (2 cm) balls, then roll the balls in the sugar (or whatever you're using) to coat. Place in a waxed-paper-lined container and refrigerate until firm. These improve with age, so let them sit for a day or so before eating.
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