1 1/4 c. all purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
3 oz. cream cheese, softened
1/2 c. flaked coconut
1/2 c. apricot preserves
Frosting (recipe follows)
Pecan halves

Combine flour, sugar, baking powder and salt in a medium mixing bowl. Cut in butter and cream cheese with a pastry blender until mixture resembles coarse meal. Add coconut and preserves, mixing well. Drop dough by heaping teaspoonfuls 2" apart onto greased cookie sheets. Bake at 350 degrees for 15 to 18 minutes or until lightly browned. Cool completely on wire racks. Spread each cookie with frosting and top with a pecan half. Yield: about 3 dozen.

FROSTING:

1 c. sifted powdered sugar
1 tbsp. butter, softened
1/4 c. apricot preserves

Combine all ingredients and beat until well blended. Enough frosting for about 3 dozen cookies.