Apricot Coconut Cookies Recipe
Apricot Coconut Cookies Recipe photo by Taste of Home
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Apricot Coconut Cookies Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 18 servings


  • 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 sweetened shredded 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

Nutritional Facts

2 each: 159 calories, 8g fat (5g saturated fat), 20mg cholesterol, 114mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.


  1. 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.
  2. 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.
  3. In a small bowl, combine all the glaze ingredients. Spoon over cookies. Yield: about 3 dozen.
Originally published as Apricot Coconut Cookies in Taste of Home April/May 1998, p67

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Foreverdixie User ID: 6641314 47119
Reviewed Jan. 19, 2013

"These cookies are so yummy! My grandmother brought them to a cookie swap and she won second place! Very delicious."

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