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Apricot Coconut Treasures


  • 1 cup butter, softened
  • 1 cup 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. 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.

Nutrition Facts


Average Rating:
  • culinaria
    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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