Yield: 4 servings
|6 ounces||Package dried apricots,|
|\N \N||Finely chopped|
|14 ounces||Package flaked coconut|
|14 cans||Sweetened condensed milk|
|12 ounces||Package white coating|
|\N \N||Chocolate for dipping|
Originally from: "Austin American-Stateman, May 24, 1990 Apricot Bonbons Combine apricots, coconut, and milk in a large bowl. Cover and refrigerate at least 4 hours, or overnight. Shape mixture into small balls, place onto wax paper and refrigerate. Melt chocolate over boiling water, stirring frequently. Using forks or toothpicks, dip balls into chocolate. Place on wax paper again and refrigerate until firm.
Recipe submitted to the paper by Rosemary Striegler of Bastrop.