Back around Father’s Day, I wanted to make cookies for our dads, but I wanted something new and different. I love trying different flavor combinations and coming up with recipes that turn into new favorites. This idea came to me when I was lying in bed one night and couldn’t sleep – I started thinking about cookies and somehow apricots, white chocolate and coconut kept popping up. I knew both of our dads (and my mom, too) love white chocolate and coconut, and I thought chewy, dried apricots would be a nice compliment – so the next day, I got in my kitchen and these cookies were born!

I thought I was pretty lucky for my first time out – these really turned out exactly how I wanted them to; perfectly chewy and soft, but with lots of texture, a little tanginess from the apricots and lots of sweetness from the white chocolate chips. Both of our parents loved them (as well as my dog, who, while we were in the next room, decided to jump up on my dining room table and scarf down as many of these as she could before getting caught!)! The only thing I might do differently next time would be a little lemon zest to really bring out the apricots – other than that, I won’t change a thing. I decided to name these “The Amelia”, because, well, that’s me – plus, I really couldn’t think of anything clever. Maybe I’ll just start a whole line of named cookies – from now on, I could give each new cookie I create a person’s name to go with it – just so I can keep them all straight, you know?  I love trying out and creating new and exciting cookie recipes – the possibilities are endless and on top of that, it’s so much fun! Plus, I always have plenty of willing guinea pigs – ready to try anything I throw at them!

The Amelia (Apricot, Coconut and White Chocolate Cookies)

3/4 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup shredded coconut (sweetened or unsweetened is fine)
6 ounces white chocolate chips
1 cup dried apricots, chopped

Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and sugars on medium speed until smooth. Add the eggs, almond extract, and vanilla extract and blend. In a separate bowl, mix flour, baking soda and salt and slowly add to the butter/sugar mixture. Stir in the coconut, white chocolate and apricots.
Drop by rounded spoonfuls on a cookie sheet lined with parchment paper. Bake until cookies are golden brown – about 15 minutes. Makes approximately 30 cookies. Enjoy!!

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