Frosted Coconut Apricot Cookies

Kathie Carr


A friend at church gave me this recipe and I tweaked it a bit. The cookies are biscuit-like and the frosting makes them very special.

I'm sorry the picture is out of focus and I will try to post a better one when I make these again, perhaps this weekend.


★★★★★ 2 votes

10 Min
10 Min



  • 1/2 c
    butter, room temperature
  • 1 pkg
    (3 ounce) cream cheese, softened
  • 1 Tbsp
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    apricot preserves
  • 1 1/4 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    finely chopped pecans

  • 1 c
    powdered sugar
  • 1/4 c
    apricot preserves
  • 1 Tbsp
  • 1/2 c
    flaked coconut

How to Make Frosted Coconut Apricot Cookies


  1. COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper.

    In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last.
  2. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.

    Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  3. FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.

Printable Recipe Card

About Frosted Coconut Apricot Cookies

Course/Dish: Cookies

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