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rind from 1/2 orange
cup castor sugar (superfine sugar)
250g (8oz) dried apricots, chopped finely
1/4 cup fresh orange juice
1 cups dessicated coconut
extra coconut


Grate the rind, add sugar, dried apricot, juice and coconut. Blend. You need enough coconut to make firm balls which hold together. Form into small balls. You'll need to wet your fingers frequently to stop the balls from sticking.

Roll balls in extra coconut. Refrigerate.

Variation: Replace some of the orange juice with apricot brandy.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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