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Apricot Jam Pots
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Apricot jam-filled cookie dough cups with a coconut topping - a delightful twist on classic cookies.
Ingredients:
  • 3.5 cups all-purpose flour
  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • 24 ounces apricot preserves
  • 3 cups sweetened flaked coconut
Instructions:
  • Combine flour, butter, confectioners' sugar, and cornstarch in a bowl until just mixed. Chill in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C) and line 6 dozen miniature muffin cups with paper liners.
  • Shape the dough into small balls and gently press each one into the bottom and up the sides of the muffin cups. Spoon apricot preserves into each cup, filling them up to 3/4 full.
  • Combine shredded coconut, granulated sugar, and beaten eggs in a bowl; spread over the apricot filling, ensuring full coverage.
  • Bake in the preheated oven for 25-30 minutes or until the topping is lightly browned.

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