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.
Nutritional Facts:
- Serving Size 1 ball of 36
- Calories Per Serving 60
- Total Fat 3.5 g
- Calories From Fat 30 g
- Saturated Fat 3 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 10 mg
- Total Carbohydrates 7 g
- Dietary Fiber 1 g
- Sugars 6 g
- Protein 1 g
