Prepare Ingredients: Chop the dried plums, apricots, and figs into small pieces. If your nuts are large, roughly chop them as well.

Blend the Mixture: In a food processor, combine the dried fruits, nuts, honey, spices (cinnamon, ginger, cloves, nutmeg), and orange zest. Pulse until the mixture forms a sticky, cohesive dough. If it’s too dry, add a small drizzle of honey or a few drops of water.

Shape the Sugar Plums: Using damp hands, scoop about a tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture.

Roll in Coconut: Spread the shredded coconut on a plate. Roll each sugar plum ball in the coconut until fully coated.

Optional Chocolate Dip: Gently melt the dark chocolate using a microwave or by placing it over a double boiler. Coat half or the entire surface of each sugar plum with the melted chocolate, then arrange them on parchment paper to harden.

Chill and Serve: Refrigerate the coated sugar plums for a minimum of 30 minutes to allow them to set. Once firm, store them in an airtight container where they will stay fresh for up to two weeks.