Apricot coconut icebox cookies

Prep 10 min
Total 1 hour 30 min
Makes 55 to 60 Servings



2 1/2 cups
all-purpose flour
1/2 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1/3 cup
fine unsweetened coconut
apricot jam, for filling


  • STIR flour with baking powder and salt in a medium bowl. Add 1/3 cup fine, unsweetened coconut to flour mixture. Set aside.
  • BEAT butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Add 1 tsp coconut flavoured extract to egg. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball.
  • POSITION racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • ROLL into 1-in.-round balls and set on baking sheet. Make a deep indent in the centre of each ball. Bake in centre of oven until golden, 11 to 12 min. Let cookies cool on sheet for 1 min. Transfer to a rack to cool completely. Fill each cookie with 1/2 tsp apricot jam.
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How to cream butter and sugar


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