Easy Apricot Coconut Cookies


1/2 C butter, softened
2 eggs
1 T water
1 17.5-22 oz oatmeal raisin cookie mix
3/4 C B & R Farms Dried Apricots, diced (divided)
1/3 C flaked coconut

Optional: Cream Cheese Frosting– 6 oz cream cheese, softened, 1/4 C butter, softened, 2 t real vanilla, 4 C Powdered sugar


Preheat oven 375F. Line cookie sheets with parchment paper. In a large bowl, mix butter, eggs and water. Stir in cookie mix. Add 1/2 cup apricots and coconut, stirring until well blended.

Drop teaspoons of dough on cookie sheet, 2 inches apart. Bake 10-12 minutes (edges should be lightly browned). Cool 1 minute and transfer to wire rack to cool completely.

Frost and top with additional apricot pieces. Store in airtight container– single layer and refrigerated (up to 3 days).


Mix first 3 ingredients until combined. Add 4 C powdered sugar gradually, beating until well blended. If too stiff, add a few drops of water until desired consistency.