RECIPES FROM MRS MOORE
CHOC 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 ball in the coconut.
Place ball on the prepared try and refrigerate for at least 30 minutes before serving.
Store in an airtight container in the fridge.
This very easy recipe is on page 15 of our 50th Anniversary Cookbook.
It was donated by our own wonderful canteen manager, Mrs R .
The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.
