Quick Apricot Macaroons

2 c. sweetened flaked coconut

1 c. Sun-Maid California Apricots, chopped

2/3 c. sweetened condensed milk

1/8 t. salt

Stir together coconut, apricots, condensed milk and salt. Drop by tablespoonfuls onto a greased or parchment lined baking sheet. Bake at 350 degrees until edges are golden, 12 to 15 minutes. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Makes 20 to 22.

If you want to chop dried fruit, coat the knife blade or food processor blade with oil first to more easily slice through the dried fruit. Or, you can freeze the fruit before chopping in a processor or blender.