“Quick & Easy Cookies” by Myra Street
8 oz. white chocolate chopped
¼ cup butter
4 tsp. brandy
2/3 cup Graham cracker crumbs
3 tbsp. shredded coconut
¼ cup ready-to-eat dried apricots, finely chopped
¼ cup candied cherries, finely chopped
an extra 3 tbsp. shredded coconut for rolling
- Put the chocolate, butter and brandy in a heatproof bowl. Place over a pan of hot water, stirring occasionally, until melted.
- Stir the cracker crumbs, coconut, apricots and cherries into the melted mixture. Leave until slightly firm.
- Roll the mixture into 18 balls about the size of walnuts, then roll in extra coconut to coat.
- Refrigerate for about 2 hours until firmly set.