Apricot Coconut Balls
SERVES: 72 COOK TIME: TOTAL TIME: 20 minutes
1⁄2 cup butter or margarine
4 1⁄2 cup crisp rice breakfast cereal (Gluten Free)
3⁄4 cup granulated sugar
1 teaspoon vanilla extract
1 can Solo Apricot Cake and Pastry Filling or 1 jar Baker Apricot Filling
1 cup finely chopped nuts
2 egg yolks
5 cup flaked coconut
To make this apricot coconut balls recipe, melt butter or margarine in a heavy saucepan over low heat.
Add sugar, apricot filling and egg yolks.
Blend well and cook over very low heat, stirring, until mixture just comes to a boil.
Remove from heat and stir in cereal, vanilla and nuts.
Drop by spoonfuls onto coconut and roll to coat completely, forming balls.
Store the coconut balls in refrigerator.
Recipe may be cut in half.