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Apricot Jam Pots


"Cookie cup filled with apricot with coconut topping."
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1 h 25 m servings 131 cals
Original recipe yields 72 servings (6 dozen cups)

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  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; 6.3 g fat; 18.4 g carbohydrates; 1.1 g protein; 21 mg cholesterol; 52 mg sodium. Full nutrition

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Read all reviews 3
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Absolute buttery-apricot deliciousness! I didn't use paper liners, but did butter the mini muffin cups, and they came out beautifully, no sticking whatever. Wouldn't change a single thing. Sca...

As far as flavor these are buttery and very sweet. Too sweet for me in fact. A word of warning - when it says fill 3/4 full it means it. I did do this according to the directions and still fee...

The result is excellent. I have made many new friends who love these little treats. BUT the proportions of the recipe are all wrong. There is always just barely enough crust, and often I run ...