1½ cups large dried apricots
½ cup walnuts
½ cup natural almonds
1 cup sultanas
395g can sweetened condensed milk
2 cups desiccated coconut
1 Preheat oven to 180C. Line 2 baking trays with baking paper.
Using kitchen scissors, cut apricots into small, even pieces. Put in a large bowl.
2 Put walnuts and almonds in a small food processor. Pulse until nuts are roughly chopped into small pieces. Add nuts to apricots. Add sultanas, condensed milk and 1 cup of the coconut. Stir until well combined.
3 Put remaining coconut in a shallow bowl. Using wet hands, roll mixture into 1-tbsp balls. Roll balls in coconut and put on prepared trays.
Bake for 10–15 minutes or until golden. Transfer to a wire rack to cool.
4 Store cold bumblebees in an airtight container for up to 1 week.
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