Best Frosted Coconut Apricot Cookies Recipes

ANGEL PILLOWS

Angel Pillows image

Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.

Provided by COOLERDOT

Categories Desserts Cookies Drop Cookie Recipes

Time 45m

Yield 18

Number Of Ingredients 14

Ingredients

½ cup butter flavored shortening
1 (3 ounce) package cream cheese, softened
1 tablespoon milk
¼ cup brown sugar
¼ cup apricot preserves
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup chopped pecans
1 cup confectioners' sugar
¼ cup apricot preserves
1 tablespoon butter flavored shortening
¼ cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. 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.
To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.6 g, Cholesterol 5.3 mg, Fat 10.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 13.2 g

FROSTED APRICOT COOKIES

Frosted Apricot Cookies image

Make and share this Frosted Apricot Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories Drop Cookies

Time 27m

Yield 42 cookies

Number Of Ingredients 10

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1 (3 ounce) package cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 cup apricot preserves
1/2 cup chopped pecans
1 cup sifted powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
1/4 cup apricot preserves

Steps:

Beat butter and cream cheese at medium speed on mixer until fluffy.
Combine flour,sugar and baking powder,stir into creamed mixture.
Add apricot preserves and pecans,mixing well.
Drop dough by tablespoons onto greased cookie sheet.
Bake at 350 for 12-15 minutes.
Cool slightly on wire racks.
Spread with frosting while still warm.
FROSTING:combine all ingredients and beat until smooth.

Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7

FROSTED COCONUT APRICOT COOKIES

Frosted Coconut Apricot Cookies image

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.

Provided by Kathie Carr

Categories Cookies

Time 20m

Number Of Ingredients 16

Ingredients

COOKIES:
1/2 c butter, room temperature
1 pkg (3 ounce) cream cheese, softened
1 Tbsp milk
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 cinnamon
1/4 tsp salt
1/2 c finely chopped pecans
FROSTING:
1 c powdered sugar
1/4 c apricot preserves
1 Tbsp butter
1/2 c flaked coconut

Steps:

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.