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Jeweled Coconut Drops

Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1/3 cup butter, softened
  • 3 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 large 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 sweetened shredded coconut, divided
  • 1 cup seedless raspberry preserves, warmed

Directions

  • Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.
  • Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts
2 each: 220 calories, 11g fat (8g saturated fat), 22mg cholesterol, 142mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 2g protein.
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