500 g dried apricots
1 cup crushed cornflakes
1 tin condensed milk
1 cup coconut
Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.
Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.