“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


  1. Put the chocolate, butter and brandy in a heatproof bowl. Place over a pan of hot water, stirring occasionally, until melted.


  1. Stir the cracker crumbs, coconut, apricots and cherries into the melted mixture. Leave until slightly firm.


  1. Roll the mixture into 18 balls about the size of walnuts, then roll in extra coconut to coat.


  1. Refrigerate for about 2 hours until firmly set.