JEWELED COCONUT DROPS

JEWELED COCONUT DROPS 

21 Servings

Prep: 20 min. + chilling Bake: 10 min.

Ingredients

• 1/3 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 3/4 cup sugar
• 1 egg yolk
• 2 teaspoons orange juice
• 1 teaspoon almond extract
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3-3/4 cups flaked coconut, divided
• 1 cup seedless raspberry preserves, warmed

Directions

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. Balls; roll in remaining coconut. Place 2 in. Apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. 
•  
• Yield: about 3-1/2 dozen.