Apricot Coconut Cookies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• STEP 2.In a mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the egg and vanilla extract to the butter mixture and mix well.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt.
• STEP 5.Gradually add the dry ingredients to the butter mixture and mix until well combined.
• STEP 6.Fold in the dried apricots and shredded coconut.
• STEP 7.Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• STEP 8.Bake for 10-12 minutes, or until the edges are golden brown.
• STEP 9.Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
• STEP 10.Store the cookies in an airtight container at room temperature for up to 1 week.

Cooking Tips

• Make sure to use unsweetened shredded coconut for a more balanced flavor.
• If you prefer a crunchier texture, you can toast the shredded coconut before adding it to the dough.
• You can substitute dried apricots with other dried fruits like cranberries or raisins for a different flavor.

Storage and Serving

• These cookies can be served warm or at room temperature.
• They are perfect for a snack, dessert, or even as a gift.
• Serve them with a cup of tea or coffee for a delightful treat.
• Store the cookies in an airtight container at room temperature for up to 1 week.