1.Grease 20cm x 30cm lamington pan; line base and long sides with baking paper.
2.Combine apricots and the water in medium heatproof bowl. Cover; stand 30 minutes, drain.
3.Blend or process apricots, butter, sugar, coconut, rind and white eating chocolate until combined. Spread mixture in prepared pan, cover; refrigerate overnight.
4.Roll rounded teaspoons of the mixture into balls, place on baking-paper-lined tray. Dip balls in a third of the melts; roll quickly and gently between palms to coat evenly.
5.Return balls to tray; refrigerate until firm. Repeat process twice more with remaining melts to give balls 2 more white coats.
Recipe can be made up to 1 week in advance. White chocolate and white chocolate melts are suitable to microwave.
Note
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