Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video