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Ingredients

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

Nutrition Info

130.7 calories carbohydrate: 18.4 g cholesterol: 21.3 mg fat: 6.3 g fiber: 0.5 g protein: 1.1 g saturatedFat: 4.1 g servingSize: - sodium: 51.9 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed, refrigerate until chilled, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.
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.
Mix coconut, white sugar, and eggs together in a bowl, spoon over apricot filling, making sure to cover completely.
Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

6 dozen cups

Cookie cup filled with apricot with coconut topping.