Cranberry coconut fruit balls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dried apricots |
| 1½ | cup | Pecans |
| 2 | cups | Fresh cranberries; rinsed and drained |
| Grated orange peel; from 1 orange | ||
| ¼ | cup | Butter |
| 1 | pounds | Confectioner's sugar |
| 13½ | ounce | Graham cracker crumbs |
| 7 | ounces | Coconut flakes |
| Red food coloring | ||
| Green food coloring | ||
Directions
Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs. wrap and chill for 2 hours.
shape mixture into ¾ inchy balls. Roll balls in coconut. Tint coconut red and green by using a dþw drops of food coloring and rubbing each color into coconut.
Store in refrigerator until ready to serve.
Yeild: makes 100ó/4 inch balls.
Recipe by: The Army Times Magazine/ Oct. 23, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998
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