Apricot Coconut Balls

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: 20 mins
• Yields: 40 balls

Ingredients

• 250  g  dried apricots, finely chopped
• 2  tablespoons brandy or 2  tablespoons  orange juice, if preferred
• 1⁄2 cup  cream
• 250  g white chocolate chips
• 1⁄4 cup  packaged  ground almonds
• 1  cup  plain sweet biscuit crumbs
• 1⁄2 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.