By RFChef Cookies
February 23, 2013
1In large bowl, combine all ingredients except whole almonds. Chill 2 hours.
2Shape chilled dough into 1-inch balls. Top each with whole almond (optional).
3Store leftovers tightly covered in refrigerator.
source: Family Features
4 cups finely chopped dried apricots (about 1 pound)
4 cups flaked coconut or coconut macaroon crumbs (about 21 macaroons)
2 cups slivered almonds, toasted and finely chopped
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
Whole almonds (optional)