Sugar Plums

Sugar Plums

1 package (24 ounces) large pitted prunes
1 cup sweetened flaked coconut
1/2 cup blanched almonds, finely chopped
1/2 cup confectioners' sugar



With a knife, make a small slit in each prune.
 
In a small bowl, combine the coconut and almonds; mix well. Stuff the coconut mixture equally into the prunes.
 
In a large plastic storage bag, toss the stuffed prunes and confectioners' sugar in batches until all the prunes are well coated.
 
Serve, or store in layers in an airtight container with waxed paper between each layer.

If you’re not serving these right away, you may need to sprinkle them with additional confectioners’ sugar before serving because the prunes will absorb the sugar while they’re in storage. (They’re full of sugar, so I guess that’s how they got their name!)