Description
A recipe for Apricot Almond Chewies

Ingredients

• 4 cups finely chopped dried apricots (about 1 pound)
  
• 4 cups flaked coconut or coconut macaroon crumbs (about 21 macaroons)
  
• 2 cups slivered almonds, toasted and finely chopped
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• Whole almonds (optional)

Preparation
Prep Time: 15 minutes

1. In large bowl, combine all ingredients except whole almonds. Chill 2 hours.

2. Shape chilled dough into 1-inch balls. Top each with whole almond (optional). Store leftovers tightly covered in refrigerator.

Nutrition
no information available

Serves
Makes about 7 dozen cookies

Variations
no information available