1 (14 oz.) pkg. flaked coconut
1 (6 oz.) pkg. dried apricots, finely chopped
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (12 oz.) bag white coating chocolate - for dipping

Combine coconut, apricots and condensed milk in large bowl - cover with plastic wrap and refrigerate - 4 hours or overnight - roll chilled coconut mixture into balls, using scant measuring tablespoon per ball. Place on sheet of wax paper - return to refrigerator. Put chocolate in double boiler - remove from heat - stir until chocolate is smooth.

Line sheet with wax paper - using a fork - spear balls and dip into melted chocolate, turning until evenly coated. Place on lined baking sheet and refrigerate until hardened. Store in airtight container. Very pretty on holiday trays.