You can chop the coconut finer in your food processor if you like, but I did not.

Sift the flour, baking soda and salt into a mixing bowl.

In the bowl of an electric mixer beat the butter on medium-low speed.

Slowly stream in the sugar and mix for a minute or two.

Add the egg and extracts and mix for another minute.

Reduce speed to low and mix in 1 3/4 cups of the coconut in two additions, mixing just until combined.

Using a wooden spoon fold in the chopped apricots.

Divide the dough into thirds and roll each dough into a log approximately 8 inches long.

Brush each with the egg white and water wash.

Place a large sheet of wax paper on the counter and top it with the remaining coconut. Place one log of dough onto the paper, lift off the counter and roll the log back and forth in the paper to coat completely with the coconut.

Wrap each coated log tightly in plastic wrap and refrigerate for an hour or two, or freeze for later use.

Preheat oven to 325 degrees.

Remove chilled dough from the refrigerator and slice the dough with a sharp knife in 3/8 inch slices. Brush each slice with egg yolk and milk mixture.

Bake on a parchment lined baking sheet for 12 to 15 minutes.

Remove from oven and cool on a wire rack.