|Dried apricots||1⁄2 Pound|
|Grated tangerine/Orange rind||1 Teaspoon|
|Tangerine/Orange juice||1⁄4 Cup (4 tbs)|
|Crystallized ginger||2 Ounce, chopped|
|Sifted icing sugar||1 Cup (16 tbs)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
Cut apricots into thin strips.
In small heavy saucepan, combine apricots, tangerine rind and juice and honey; cover and bring to simmer.
Reduce heat to low and cook, stirring frequently, for about 10 minutes or until apricots are very tender and shiny.
Uncover and cook, stirring, for 3 to 4 minutes or until liquid is absorbed; let cool slightly.
Transfer to food processor or blender and add ginger; puree until pastelike.
Place icing sugar and coconut in separate bowls.
Drop teaspoonfuls (5 mL) apricot mixture into coconut.
Using hands, shape into balls; roll in icing sugar.
Place on tray lightly dusted with icing sugar.
Cover loosely with waxed paper and let stand in cool, dry place for 2 days.