1 (14 oz.) pkg. flaked coconut
1 (14 oz.) can Eagle Brand milk
1 (10 oz.) bag white coating chocolate
1 (6 oz.) pkg. dried apricots, finely chopped

Combine coconut, apricots, and Eagle Brand in bowl; mix well. Cover with plastic wrap and refrigerate 4 hours or overnight. Roll chilled mixture (1 scant tablespoon) into compact balls. Put balls on waxed paper covered cookie sheet and place in freezer. Melt white chocolate in pan over hot water (don't let water boil -chocolate doesn't work well if too hot). Pick up ball with fork or slotted spoon and dip or roll in chocolate. Place on lined baking sheet and refrigerate.