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Apricot Coconut Cookies

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
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen


  • 1-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 cup cold butter
  • 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 whole milk


  • 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.
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  • Foreverdixie
    Jan 19, 2013

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