Total Time
34mins
Prep 20 mins
Cook 14 mins

Very popular with children! Another recipe I've been using for many, many years. A family favorite!

Ingredients Nutrition

Directions

  1. Heat oven to 350*.
  2. Grease a baking sheet and set aside.
  3. Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
  4. Beat in brown sugar and mix in 1/2 C preserves.
  5. Combine flour, baking powder, cinnamon, and salt.
  6. Mix into creamed mixture.
  7. Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
  8. Place 2" apart and bake for 14 minutes.
  9. Cool for 1 minute and remove cookies to cooling rack.
  10. Cool completely before frosting.
  11. For frosting, combine frosting ingredients in small bowl.
  12. Beat until well blended.
  13. Frost cooled cookies and sprinkle each with coconut.
  14. HINT: Also try peach or pineapple preserves!

Reviews

(2)
Most Helpful

I made these cookies for the cookie jar bake-off. The taste on these was just awesome! I did leave out the coconut because my husband will not eat it, but he loves apricots. These were nice and light and delicate tasting. I think these would be good without the frosting even. Now that said I would definitely not recommend leaving out the coconut as my cookies spread out a bit too much with nothing to "bulk" them up and were not very pretty. However, that is my fault -- not the recipes. I would certainly make these again when I need a cookie to take somwhere leaving the coconut in. Great recipe. Thanks for posting.

pines506 November 11, 2005

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