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Apricot Coconut Balls

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“Great served after dinner with coffee, or with a picnic. Great as a gift with home made rum balls at Christmas time. Can be made up to 2 weeks ahead and stored in airtight container in refrigerator.”
READY IN:
20mins
YIELD:
40 balls
UNITS:
US

Ingredients Nutrition

  • 250 g dried apricots, finely chopped
  • 2 tablespoons brandy or 2 tablespoons orange juice, if preferred
  • 12 cup cream
  • 250 g white chocolate chips
  • 14 cup packaged ground almonds
  • 1 cup plain sweet biscuit crumbs
  • 12 cup coconut

Directions

  1. Combine apricots and brandy or orange juice in a bowl, stand for 10 minutes.
  2. Place cream in a small pan, bring to boil, remove from heat.
  3. Add white melts, stir until melted.
  4. Add undrained apricots, almonds and biscuit crumbs; mix well.
  5. Refrigerate mixture until firm enough to handle.
  6. Roll 2 level teaspoons of mixture into balls, toss in coconut.
  7. Refrigerate until serving.

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