1/3 cup butter, softened 1 package (3 ounces) cream cheese, softened ¾ cup sugar 1 egg yolk 2 teaspoons milk 1 teaspoon almond extract 1 1 /4 cups all-purpose flour 1 1/2 teaspoons baking powder ¼ teaspoon salt 3 ¾ cups flaked coconut, divided 1 cup cherry preserves or raspberry jam
In a large mixing bowl, cream the butter, cream cheese and sugar. Beat in egg yolk, milk and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.
Shape dough into 2 inch balls; roll in remaining coconut. Place 2 inches 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 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Yield: slightly less than 3 dozen
Special thanks to Kara Watters for taking the picture of these cookies, and emailing it to us!