Line a baking sheet with parchment paper. In a food processor, pulse the dried apricots, 1/4 cup (60 milliliters) of the coconut, pumpkin seeds, sunflower seeds and cocoa until the mixture is crumbly. Add the honey and coconut oil and process again until a sticky, uniform dough is created.
Place the remaining coconut on a plate. Scoop a heaping tablespoon of the dough and roll into a ball with wet hands. Roll in coconut and place on the baking sheet; continue with the remaining dough. Refrigerate for at least one hour. Store in an airtight container in the refrigerator for up to one week.