Finely chop the soft apricots in the universal chopper. Lightly roast oat flakes (approx. 35 g) and 4 tbsp. grated coconut in a pan without fat. Add agave syrup and coconut oil. Bring to the boil and remove from the stove.
Stir in 4 tablespoons of unroasted grated coconut and the apricots. Leave to cool. Shape into walnut-sized balls with moistened hands. Roll in approx. 2 tbsp. grated coconut. Cool for about 30 minutes.