Apricot Coconut Balls

Presented by Chef Cynthia Ferich

1-1/2 cups (6 oz.) dried apricots, finely chopped/ground

2 cups shredded coconut

2/3 cup sweetened, condensed milk (or) Cream of Coconut Milk

Combine all ingredients and mix well. Roll into little balls, place on a cookie sheet, and let stand until firm.  Serve in candy cup wrappers if you like.  Easy, and no baking required!

My grandmother loved the flavors of apricot and coconut.  Two of her favorite flavors are put together in one cookie.