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2/3 cup chopped dried Apricots
1/3 cup Sultanas
1/4 cup Water
1/4 cup Honey
1 teaspoon finely grated fresh Lemon Rind
2 teaspoons Lemon Juice
1/4 cup Slivered Almonds, toasted
1/2 cup Skim Milk powder
2 Tablespoons desiccated Coconut
1/4 cup desiccated Coconut, extra
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Combine apricots, sultanas, water, honey, rind and juice in a small saucepan and simmer for about 10 minutes, or until most of the liquid is absorbed. Stir in almonds, milk powder and first coconut. Divide mixture in half. Roll halves into 12 cm log shapes. Roll logs in extra coconut and wrap in plastic wrap. Place the rolls on a tray and refridgerate overnight. Cut into slices to serve. Alternately roll the mixture into small balls, then roll in coconut and refridgerate until firm.
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