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Oatmeal-Coconut-Apricot Cookies

  • Servings: 36

A boxed oatmeal cookie mix makes cookie baking as easy as ABC. Just add coconut and apricots and bake! If you bake cookies often, invest in a cookie scoop to quickly shape and drop cookies on the parchment paper-lined cookie sheet. The scoop gives cookies a uniform size and shape, making them easy to store, too. The parchment adds another element of speed with its no-stick surface so cookies easily transfer to a cooling rack without breaking. Cream cheese frosting keeps these chewy cookies nice and moist. To cut calories a little, opt for reduced-fat or Neufchatel cream cheese in the frosting instead of the full-fat version. Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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  • 1/2 cup butter, softened
  • 2 eggs
  • 1 tablespoon water
  • 1 17-1/2- to 22-ounce package oatmeal-raisin cookie mix
  • 1/2 cup snipped dried apricots
  • 1/3 cup flaked coconut
  • Cream Cheese Frosting
  • Snipped dried apricots
  • Parchment paper


Step 1

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, combine butter, eggs, and the water. Stir in dry cookie mix until mixture is combined. Gently stir in the 1/2 cup apricots and the coconut.

Step 2

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

Step 3

Frost cooled cookies with Cream Cheese Frosting; sprinkle with additional apricots. Makes about 36 cookies.

Step 4

Cream Cheese Frosting: In a medium bowl, combine two 3-ounce packages cream cheese (softened), 1/4 cup butter (softened), and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until combined. Gradually add 4 cups powdered sugar, beating until frosting is smooth and of spreading consistency.

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