Filling: Boil water, sugar and cardamom until sugar has dissolved and add the coconut. Cook a further 3-5 minutes and set aside to cool.
Dough: Cream butter and sugar.
Add oil and essence and mix.
Add the egg and beat well.
Sift in flour and baking powder and mix to firm dough.
Roll dough using wax paper; cut with a fluted cutter and place in patty pans.
Spoon approximately 1 teaspoon coconut filling in half of each cup.
Bake at 180 degrees for 15 – 20 minutes or until done.
Remove from oven and cool on wire rack.
Once cooled spoon apricot jam next to coconut filling.