Bring approx. 1 l water to the boil in a pot. Add almonds and bring to the boil. Simmer for 1-2 minutes at medium heat.
Pour the almonds into a sieve, drain them and let them cool down for about 5 minutes. Press the almonds out of the skin with your fingers.
Grind peeled almonds very finely in 2 portions in the electric universal chopper, loosening any lumps of almonds from the edge of the mixer in between.
Put it in a large bowl. Sift in icing sugar. Add 1-2 tablespoons apricot liqueur. Knead everything by hand to a smooth mixture, adding a little more liquid if necessary.
Quarter the apricots. Shape about 1 teaspoon of marzipan into balls about the size of a cherry. Press the mixture a little bit flat and put 1 apricot quarter on each ball. Close the marzipan around it and form it into a ball.
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Roast the flaked almonds in a pan without fat, remove. Dip marzipan balls one after the other into the couverture, let them drip off a little and put them on baking paper. Let it dry for about 5 minutes. Sprinkle with flaked almonds and let dry.