Apricot Coconut Cookies Recipe

Apricot Coconut Cookies Recipe photo by Taste of Home

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"These fancy, chewy cookies are made without eggs," notes Sara Kennedy of Manassas, Virginia. "Our son's allergy got me searching for treats he can enjoy...and we love them, too."

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Apricot Coconut Cookies Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 18 Servings

15 10 25

Ingredients

1-1/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 cup cold butter
1 package (3 ounces) cream cheese
1/2 cup flaked coconut
1/2 cup apricot preserves
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons apricot preserves
1-1/2 teaspoons butter, softened
1-1/2 teaspoons milk

Directions

In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely.
In a small bowl, combine all the glaze ingredients. Spoon over cookies. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 159 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 114 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.

Originally published as Apricot Coconut Cookies in Taste of Home April/May 1998, p67