1 cup (1, 6-ounce bag), dried apricots

1 cup (approximately 12) dried Medjool dates, pitted

1/3 cup unsalted peanuts

1/3 cup unsalted almonds

kosher salt, if desired

1/3 cup toasted coconut flakes

Method:

1.   In a small food processor, add dried apricots and dates, processing until finely chopped. Remove and transfer to a medium size bowl.

2.   To the empty food processor, add peanuts and almonds, processing until finely chopped.

3.   Transfer nuts to dried fruit mixture.  Using a spatula, mix fruit and nuts to combine. If desired, add a pinch of salt.

4.   Firmly roll fruit and nut mixture into balls the size of a Ping-Pong and set on a parchment lined baking sheet. 

5.   Add toasted coconuts to a small plate and roll each ball in coconut gently pressing to adhere the coconut into the fruit. Transfer coconut fruit nuggets to parchment paper and repeat with the remaining mixture.

6.   Store in an airtight container at room temperature for up to 1 week.

Kitchen Note:  If a harder variety is desired, consider storing them in an airtight container in the refrigerator for up to 2 weeks.