With the layered textures of coconut and almond, plus a hint of brandy, you’ll have a ball with each bite.
½ cup sweetened condensed milk
40 g butter, chopped
1 cup finely chopped dried apricots
½ cup flaked almonds, finely chopped
2 Tbsp brandy, Malibu or liqueur
1 cup lightly toasted desiccated coconut
180 g good-quality white chocolate, roughly chopped
- Put chocolate, condensed milk and butter in a small saucepan and stir over a medium heat for 5 minutes or until chocolate and butter are melted and mixture is well combined. Remove from heat and add apricot, almond and brandy. Stir until well combined. Cover and refrigerate for 15 minutes or until firm.
- Put coconut in a bowl. Roll 2 tsp of the chilled mixture into a small ball, then coat with coconut. Put on a plate and repeat with remaining mixture. Cover with plastic wrap and refrigerate until firm. Serve.