You can try any combination of dried fruits and nuts to make delicious variations of this cookie. Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.

Martha Stewart Living, October 2002


Recipe Summary

Makes about 3 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degree. Line two baking sheets with parchment paper, and set aside. Combine flour, baking soda, and salt in a medium bowl; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Add the sugars, and beat until light and fluffy, about 3 minutes. Beat in eggs one at a time until combined; beat in vanilla.

  • Add the flour mixture all at once, and beat on low speed until combined. Add coconut, apricots, cherries, almonds, and pistachios; beat until combined.

  • Drop batter 2 heaping tablespoons at a time onto prepared baking sheets, about 2 inches apart. Bake until golden brown, 12 to 15 minutes, rotating pans halfway through. Remove from oven, and transfer cookies on parchment-paper lining to a wire rack to cool completely.