1/2 c. dried apricot halves (about 12)
1 1/2 c. pitted dates (about 18)
1 can (3 1/2 oz.) flaked coconut
1/2 c. sugar
1 tbsp. grated orange peel
1 tbsp. orange juice

Rinse apricots in cold water, combine with 1/2 cup water in small saucepan and bring to boiling. Reduce heat and simmer uncovered 30 minutes. Drain, and put apricots and dates through coarse blade chopper.

In medium bowl combine with coconut, 1/4 cup sugar, grated orange peel and orange juice. Mix well. Shape into 28 balls each 1 1/4 inches in diameter. Place on cookie sheet which has been covered with wax paper.

Cover and refrigerate 24 hours or longer. Flavor improves with age. These will keep several weeks in refrigerator. Just before serving, roll in sugar to coat well.