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Recipe by: hypatius
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See below ingredients and instructions of the recipe
6 oz Package dried apricots,
Finely chopped
14 oz Package flaked coconut
14 cn Sweetened condensed milk
12 oz Package white coating
Chocolate for dipping
Originally from: "Austin American-Stateman, May 24, 1990 Apricot
Bonbons Combine apricots, coconut, and milk in a large bowl. Cover
and refrigerate at least 4 hours, or overnight. Shape mixture into
small balls, place onto wax paper and refrigerate. Melt chocolate
over boiling water, stirring frequently. Using forks or toothpicks,
dip balls into chocolate. Place on wax paper again and refrigerate
until firm.
Recipe submitted to the paper by Rosemary Striegler of Bastrop.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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