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These have become a favourite snack in our house -- great with a cup of coffee.


2 cups shredded coconut
2 cups dessicated coconut
1 tin sweetened condensed skim milk
125g (4oz) gluten-free chocolate chips
100g (6Żoz) chopped dried apricots


Mix coconut and condensed milk. Divide mixture in half. Add chocolate chips to one half of mixture, and add dried apricots to the other half. Mix well.

Dollop teaspoonfuls on mixture on to a non-stick baking tray. Bake for 150 C (325 F) until slightly golden.

Variety: Dried mango works well instead of dried apricots.

Note: You may have to experiment with the cooking time: you can have them golden and crisp or only slightly golden and still chewy. Yum!

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Allan Gardyne, Golden Beach, Queensland, Australia.
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