250g dried apricots
400g tin condensed milk
2 ½ cups (plus extra for coating) desiccated coconut
1 cup icing sugar
Directions to Cook:
Finely dice apricots.
Mix all ingredients in bowl (except extra coconut for coating). Combine well.
Refrigerate for half an hour and then roll into small balls. Toss each ball in extra coconut to coat. Put balls on a cookie sheet and set in fridge. Keep stored in an airtight container.
TIP: Roll Apricot Balls with wet hands. Run hands under tap and shake off excess water. The balls will be much easier to roll without the mixture sticking to your hands.
Put apricots in processor first and chop finely. Add coconut and icing sugar and process to mix in thoroughly. Add condensed milk and process until well combined (you may need to stop the processor and scrape the sides a couple of times).
I prefer the food processor method as it blends all the ingredients into a finer texture.
Gluten Free Variation:
Check that the icing sugar you are using is gluten free. Some brands of icing sugar are thickened with products containing gluten. I use Bundaberg Icing Sugar.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.