Apricot Coconut Cookies
These fancy, chewy cookies are made without eggs. Perfect if you are searching for treats that someone with allergies can enjoy...and you will love them, too.
1 1/2 dozen cookies (18 servings)
1 1/4 cups all-purpose flour
1/4 cup granulated (white) sugar
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1 (3 ounce) package cream cheese
1/2 cup shredded coconut
1/2 cup apricot preserves
1/2 cup confectioners' (powdered) sugar
2 tablespoons apricot preserves
1 1/2 teaspoons butter or margarine, room temperature
1 1/2 teaspoons milk
Preheat the oven to 350°F (177°C). Grease baking sheet or line baking sheet with parchment paper or silicone baking mat.
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 inches apart onto prepared baking sheet.
Bake for 10 to 12 minutes or until golden brown. Remove to cooling racks to cool completely.
Combine glaze ingredients in a small bowl; mix well. Spoon over cookies.
For bar cookies, press dough into a 10 x 15-inch jelly roll pan and bake for 12 to 15 minutes.
Preparation Time: 15 minutes
Bake Time: 12 minutes
1 serving (2 each) equals 159 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 114 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein.