Prep Time 20 min
Cook Time 12 Min
Servings 36
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1 large egg, separated
  • 1/4 tsp. vanilla extract
  • 1 1/2 cups sweetened coconut flakes
  • 1/3 cup Smucker's® Apricot Preserves
  • Powdered sugar

Directions

  • Step 1

    HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray. Stir flour and salt in small bowl until blended. Beat butter and sugar in medium bowl with mixer on medium speed until fluffy, about 2 minutes. Add egg yolk and vanilla. Beat until blended. Gradually add flour mixture on low speed until blended. Cover and chill 1 hour.

  • Step 2

    BEAT egg white in shallow bowl with fork until foamy. Place coconut in separate shallow bowl. Roll dough into 1-inch balls. Dip each into egg white, then roll in coconut. Place on prepared baking sheet 2 inches apart. Using back of teaspoon or your thumb, make rounded indentation in center of each cookie.

  • Step 3

    BAKE 10 to 12 minutes or until cookie is set and coconut is light golden brown. Reshape indentations if necessary. Spoon 1/2 teaspoon preserves into each indentation. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar just before serving.

Serving size
(2 of 36 cookies)

  • Calories 140
  • Calories from Fat70g
  • Total Fat 7g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 100mg
  • Potassium 0mg
  • Total Carbohydrates 16g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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