CHOCOLATE OR APRICOT COCONUT BALLS

Ingredients

2 cups desiccated coconut

1 pkt arrowroot biscuits, crushed

395 g tin condensed milk

Plus

2 Tbs cocoa

or

1 cup chopped dried apricots

Method

Line a large tray with baking paper and set aside.

Pour the coconut onto a large plate and set aside.

Place the remaining ingredients in a bowl and mix together well.

Roll mixture into bite sized balls, then roll each in the coconut.

Place balls on the prepared tray and refrigerate for at least 30 minutes before serving.

Store in an airtight container in the fridge.

The recipes in the newsletter are from the Sts P & P 50th Anniversary Cookbook. The recipes come from either our wonderful cooking guru, Mrs Moore, or were donated by members of our community. This yummy recipe was donated by our fab Canteen Manager, Mrs R.

Books are now at the bargain price of $10 (and you will receive a bonus tea towel), payable on Qkr!. Books will be sent home with your child once payment has been receipted.