adapted from the Australian Women's Weekly as found on Green Gourmet Giraffe
250g dried apricots, chopped
3/4 cup boiling water
1 1/2 cups dessicated coconut
extra coconut, for coating
Puree apricots in a blender. Add the rest of the apricots and the coconut. You will have a stiff paste. Spread into a lined 15cm square cake tin and leave overnight in the fridge.
The next day, take slab out of the cake tin and chop into about 36 squares (or any size you want). Toss each piece in coconut.
Keep in an airtight container.
They are just as tasty as the store bought ones, although a little darker in colour without the preservatives. But more importantly easy to make and pretty healthy. Will certainly make them again!