Place apricots in a bowl with enough warm water to cover; soak for 10 minutes or until apricots become plump. Drain; pat dry with paper towels.
In a food processor fitted with a metal “S” blade, pulse half of the apricots a few times; remove from the processor. add the rest of the apricots and pulse.
Place all of the pulsed apricots to the in the processor, along with powdered sugar and orange juice (if using); process until a paste is formed. Make sure all of the sugar is blended in with the apricots.
Place the apricot paste in a bowl; refrigerate about 30 minutes. Divide the apricot mixture into fourths. Working with ¼ mixture at a time, place it on a piece on parchment paper on a work surface. Shape and roll it into a rope about ½-inch in diameter. Cut the rope into one inch pieces.
Coat each piece in either ground pistachios, shredded coconut, or powdered sugar. Place coated pieces on a parchment-lined plate and refrigerate for about 30 minutes so they can firm-up.
Store in a container with a tight-fitting lid. (Note: If you store the candies in layers, place parchment paper or waxed paper in between the layers to prevent the candies from sticking together.)
To serve: Place each in a mini paper or foil liner.