1/4 cup chopped almonds (preferably sprouted or soaked and dehydrated)
2 tablespoons water
4 tablespoons macaroon coconut (also called desiccated coconut; or use larger-flaked unsweetened coconut that has been finely chopped in a food processor)
Instructions
In the bowl of a food processor fitted with the metal blade, place almond meal/flour, coconut oil, lavender flowers, salt, and vanilla. Pulse a few times until combined and crumbly.
Transfer mixture to a medium bowl and add chopped apricots and almonds. Mix with your hands until well-combined. Add the 2 tablespoons water and mix until combined. Dough will be slightly wet and should hold together when pressed.
Place coconut in a small bowl. Scoop dough by level tablespoons (use measuring spoon for uniform size). Roll into balls, and then roll in coconut to coat.
Refrigerate approximately 1 hour before eating. Best within 3 to 5 days. Can be frozen for longer storage.