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Apricot Coconut Treasures

 Apricot Coconut Treasures
These elegant filled cookies are some of my favorites for Christmastime. Try them for a bridal shower, spring brunch or ladies' luncheon, too.
30 ServingsPrep: 45 min. Bake: 20 min./batch + cooling


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


  • 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.