Apricot Coconut Cookies Recipe

5 1 1
Apricot Coconut Cookies Recipe
Apricot Coconut Cookies Recipe photo by Taste of Home
Publisher Photo

Apricot Coconut Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. —Sara Kennedy, Manassas, Virginia
Recommended: Top 10 Dessert Bars
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

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

Directions

In a large bowl, combine 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.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies. Yield: about 3 dozen.
Originally published as Apricot Coconut Cookies in Taste of Home April/May 1998, p67

Nutritional Facts

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

  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 cup butter or margarine
  • 1 package (3 ounces) cream cheese
  • 1/2 cup shredded coconut
  • 1/2 cup apricot preserves
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons apricot preserves
  • 1-1/2 teaspoons butter or margarine, softened
  • 1-1/2 teaspoons milk
  1. In a large bowl, combine 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. Combine glaze ingredients in a small bowl; mix well. 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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