Apricot Jam Pots


Cookie cup filled with apricot with coconut topping.

Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 25 mins
6 dozen cups


  • 3 ½ cups all-purpose flour

  • 2 cups butter, softened

  • 1 cup confectioners' sugar

  • 2 tablespoons cornstarch

  • 24 ounces apricot preserves

  • 3 cups sweetened flaked coconut

  • 1 ½ cups white sugar

  • 3 eggs


  1. Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.

  3. Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.

  4. Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.

  5. Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

Cook's Note:

Make sure topping is on top of cookie and not over sides as this might cause difficulty in removing cookies from pan.

Nutrition Facts (per serving)

131 Calories
6g Fat
18g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 72
Calories 131
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 21%
Cholesterol 21mg 7%
Sodium 52mg 2%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 1g
Vitamin C 1mg 4%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 29mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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