Note: This isn’t my recipe; it is my wife’s best friend’s, Lisa Meece. This is one of her treasured childhood recipes that she was gracious enough to allow me to share (and cook). Thank you.
- 12 ounces dried apricots; these are available in sulphured and unsulphured. The sulphured retain their color and are what I’d recommend but make your own choice.
- 1 can sweetened condensed milk
- 4 cups sweetened coconut; I used Angel Flake
- Sugar or Colored sugar for coating
In a food processor, combine apricots and coconut and pulse until it comes together in a gluey paste.
In a standing mixer, combine the paste and the sweetened condensed milk until it comes together.
Roll into 3/4” size balls and dip into sugar.
Refrigerate until firm.