Apricot coconut icebox cookies


  • Prep Time10 mins
  • Total Time1 hr 30 mins
  • Makes55 to 60 Servings
Apricot coconut icebox cookies

Roberto Caruso

Chatelaine Triple Tested


  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, at room temperature

  • 3/4 cup granulated sugar

  • 1 egg

  • 1/3 cup fine unsweetened coconut

  • 1 tsp coconut flavoured extract

  • 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.

How to cream butter and sugar