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Title: Jeweled Coconut Drops
Categories: Cookies, Snacks, Feuira, Citrus
Yield: 42 servings

1/3 c Butter; softened
3 oz Cream cheese; softened
3/4 c Sugar
1 lg Egg yolk; room temp
2 ts Orange juice
1 ts Almond extract
1 1/4 c A-P flour
1 1/2 ts Baking powder
1/4 ts Salt
3 3/4 c Sweetened shredded coconut;
- divided
1 c Seedless raspberry
- preserves; warmed

Cream butter, cream cheese and sugar until light and
fluffy, 5-7 minutes. 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.

Set oven @ 350ºF/175ºC.

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.

Ellen Marie Byler, Munfordville, Kentucky

Makes about 3-1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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