Apricot Coconut Treasures Recipe

4 1 1
Apricot Coconut Treasures Recipe
Apricot Coconut Treasures Recipe photo by Taste of Home
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Apricot Coconut Treasures Recipe

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4 1 1
Publisher Photo
These elegant filled cookies are some of my favorites for Christmastime. Try them for a bridal shower, spring brunch or ladies' luncheon, too.
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup apricot preserves
  • 1/4 cup chopped walnuts

Directions

In a large bowl, cream butter and sour cream until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into fourths; wrap in plastic wrap. Refrigerate for 4 hours or until easy to handle.
In a small bowl, combine the coconut, preserves and walnuts; set aside. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness.
Cut into 2-1/2-in. squares; spread each with a rounded teaspoonful of coconut mixture. Carefully fold one corner over filling. Moisten opposite corner with water and fold over first corner; seal.
Place 1-1/2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Apricot Coconut Treasures in Country Woman Christmas Annual 2007, p66

  • 1 cup butter, softened
  • 1 cup (8 ounces) sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup apricot preserves
  • 1/4 cup chopped walnuts
  1. In a large bowl, cream butter and sour cream until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into fourths; wrap in plastic wrap. Refrigerate for 4 hours or until easy to handle.
  2. In a small bowl, combine the coconut, preserves and walnuts; set aside. On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness.
  3. Cut into 2-1/2-in. squares; spread each with a rounded teaspoonful of coconut mixture. Carefully fold one corner over filling. Moisten opposite corner with water and fold over first corner; seal.
  4. Place 1-1/2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Apricot Coconut Treasures in Country Woman Christmas Annual 2007, p66

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MY REVIEW
culinaria User ID: 5898511 63574
Reviewed Aug. 5, 2012

"These cookies are lovely. The preserves add the right amount of sweetness. Will definitely make these again. Just a heads up: a 3" square might hold the filling better, my kept oozing off the sides. Parchment paper REALLY helps if the filling gets baked onto baking sheet. I would like to try doubling the walnuts. My first batch didn't stay overlapped and sealed, so I made sure of more overlap and they all stayed sealed."

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