1 1/4 c. Pillsbury's Best All Purpose or Unbleached Flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter, softened
3 oz. pkg. cream cheese, softened
1/2 c. flaked coconut
1/2 c. apricot preserves

FROSTING:

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

Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or fork, cut in butter and cream cheese until mixture is crumbly. Add coconut and preserves; blend well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Immediately remove from cookie sheets; cool.

In medium bowl beat all frosting ingredients until smooth. Frost cooled cookies; allow frosting to set before storing.