Ingredients 1 (6 oz.) package dried apricots (1 1/2 cups) 2 cups flaked coconut 2/3 cup Eagle Brand® Sweetened Condensed Milk Powdered sugar Instructions CHOP apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife. MIX apricots and coconut in large bowl until well blended. Stir in sweetened condensed milk until evenly blended. SHAPE into 1-inch balls. Roll in powdered sugar. Let stand at room temperature until firm. Store in refrigerator. Variation CHOCOLATE-DIPPED APRICOT COCONUT BALLS: Prepare recipe as directed above but shape into 3/4-inch balls and do not roll in powdered sugar. Microwave 2 cups semi-sweet chocolate chips and 2 teaspoons all-vegetable shortening in uncovered microwave-safe bowl on HIGH power 1 minute. Stir. If necessary, microwave an additional 10 to 15 seconds or until chips are melted and smooth when stirred. DIP balls in melted chocolate to coat. Remove with fork, allowing excess chocolate to drip off before placing on sheet of wax paper. Let stand until chocolate is set. Store in refirgerator. Makes 4 1/2 dozen.
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Ingredients 1 (6 oz.) package dried apricots (1 1/2 cups) 2 cups flaked coconut 2/3 cup Eagle Brand® Sweetened Condensed Milk Powdered sugar Instructions CHOP apricots by pulsing in food processor until finely chopped or mincing on cutting board with sharp knife. MIX apricots and coconut in large bowl until well blended. Stir in sweetened condensed milk until evenly blended. SHAPE into 1-inch balls. Roll in powdered sugar. Let stand at room temperature until firm. Store in refrigerator. Variation CHOCOLATE-DIPPED APRICOT COCONUT BALLS: Prepare recipe as directed above but shape into 3/4-inch balls and do not roll in powdered sugar. Microwave 2 cups semi-sweet chocolate chips and 2 teaspoons all-vegetable shortening in uncovered microwave-safe bowl on HIGH power 1 minute. Stir. If necessary, microwave an additional 10 to 15 seconds or until chips are melted and smooth when stirred. DIP balls in melted chocolate to coat. Remove with fork, allowing excess chocolate to drip off before placing on sheet of wax paper. Let stand until chocolate is set. Store in refirgerator. Makes 4 1/2 dozen.
