Biscuits With Apricot And Coconut Recipes
APRICOT COCONUT BALLS
I appreciate that these fruity candies are easy to prepare and can be made ahead of time. They're a nice alternative to chocolate sweets. -Barbara Strohbehn, Gladbrook, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Place apricots in a food processor; cover and pulse until chopped. Transfer to a large bowl; add coconut and milk. Shape into 1-in. balls; roll in sugar. , Place on a baking sheet. Refrigerate until firm. Store in an airtight container in the freezer or refrigerator.
Nutrition Facts : Calories 122 calories, Fat 5g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 41mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 2g fiber), Protein 2g protein.
APRICOT COCONUT COOKIES
These fancy, chewy cookies are made without eggs. Our son's allergy got me searching for treats he can enjoy...and we love them, too. -Sara Kennedy, Manassas, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter and cream cheese until mixture resembles coarse crumbs. Add coconut and preserves; mix well. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool completely. , In a small bowl, combine all the glaze ingredients. Spoon over cookies.
Nutrition Facts :
YUMMY APRICOT BALLS
A friend of mine gave me this recipe, I don't know where she got it from, but they are so yummy. They can be eaten straight from the freezer.
Provided by Aussie mum 2_2
Categories Lunch/Snacks
Time 15m
Yield 30-40 approx
Number Of Ingredients 7
Steps:
- Mix together all ingredients.
- roll into small balls.
- then roll into coconut.
- refrigerate.
- can be frozen.
- Enjoy :).
Nutrition Facts : Calories 70.3, Fat 2, SaturatedFat 1.5, Cholesterol 4.5, Sodium 25.5, Carbohydrate 11.4, Fiber 0.6, Sugar 10.6, Protein 1.3
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
APRICOT ANZAC BISCUITS
Makes around 15 to 20 biscuits depending on size the balls are rolled.
Provided by theswiftenator
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 31m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
- Combine 1/2 cup plus 3 tablespoons margarine and golden syrup in a microwave-safe bowl. Heat in the microwave until margarine is melted, 30 seconds to 1 minute.
- Mix boiling water and baking soda in a small bowl until baking soda is dissolved. Stir into margarine mixture.
- Mix oats, all-purpose flour, sugar, coconut, and apricots together in a large bowl. Add water and margarine mixture; mix until dough is combined.
- Form dough into small balls and place on prepared baking sheet; flatten slightly.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 28.7 g, Fat 10.9 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 186.7 mg, Sugar 12.8 g
APRICOT AND COCONUT BISCUITS
Make and share this Apricot and Coconut Biscuits recipe from Food.com.
Provided by hectorthebat
Categories Drop Cookies
Time 25m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with baking paper. Cut the apricots into raisin-sized pieces.
- Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil. Remove the pan from the heat and leave to cool slightly.
- Stir in the flour, coconut, oats, and apricots. Place level tbsps of the mixture onto baking trays, leaving room between each one to spread. You'll get about 8 on most trays, so you'll need to cook them in batches.
- Bake for 10-12 minutes, or until they start to turn golden at the edges. Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven. Remove to a wire tray and continue to cook the rest of the dough.
Nutrition Facts : Calories 89.8, Fat 4.6, SaturatedFat 3, Cholesterol 10, Sodium 80.8, Carbohydrate 11.7, Fiber 0.6, Sugar 6.9, Protein 0.9
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