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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 350�F (175�C). 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