Ingredients
72
72 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 72 servings
- Calories: 131
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 11g
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