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Apricot Coconut Cookies

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Total Time
Prep: 15 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Sara Kennedy, Manassas, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Test Kitchen Approved

Apricot Coconut Cookies

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Prep Time 15 min
Cook Time 10 min
Yield 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
Text Ingredients

Directions

  1. 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.
  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. In a small bowl, combine all the glaze ingredients. Spoon over cookies.
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