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Coconut Jewels




Source of Recipe


RECIPE ROSS


List of Ingredients




1/3 cup butter, softened (no substitute)
4 oz. cream cheese, at room temperature
3/4 cup sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract**
1-1/4 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
4 cups flaked coconut
1 cup seedless raspberry preserves, warmed


Recipe



Heat oven to 350ºF (175ºC). Cream butter, cream cheese and sugar. Beat in egg yolk, orange juice and almond extract. Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups coconut. Refrigerate 30 minutes, until easy to handle. Shape dough into 2" balls; roll in remaining coconut. Place 2" apart on ungreased cookie sheet. Using end of a wooden spoon handle, make an indentation in center of each ball. Bake 8 - 10 minutes. Remove to wire racks to cool. Fill each cookie with preserves. Makes 3-1/2 dozen.
** I only use 1/2 tsp. almond extract