Ingredients

The following ingredients have 24 Servings
  • 1/4 cup (40g) finely chopped dried apricots
  • 1 teaspoon orange-flavoured liqueur
  • 1 egg white
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 cup (75g) desiccated coconut
  • 1 tablespoon finely chopped white eating chocolate

Instruction

  • Preheat oven to 150°C/300°F. Line two 12-hole (1-tablespoon/ 20ml) mini muffin pans with paper cases.
  • Combine apricots and liqueur in small bowl.
  • Beat egg white in another small bowl with electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Fold in apricot mixture, coconut and chocolate.
  • Place 1 heaped teaspoon in each paper case. Bake about 20 minutes; cool in pans.