Jeweled Coconut Drops
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
Red raspberry preserves add a festive flair to these tender coconut drops. Perfect for potlucks and cookie exchanges, the shaped cookies never last long when I make them for my husband and two sons. —Ellen Marie Byler, Munfordville, Kentucky
Ingredients
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1/3 cup butter, softened
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3 ounces cream cheese, softened
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3/4 cup sugar
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1 large egg yolk, room temperature
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2 teaspoons orange juice
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1 teaspoon almond extract
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1-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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3-3/4 cups sweetened shredded coconut, divided
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1 cup seedless raspberry preserves, warmed
Directions
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1.
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.
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2.
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
1 cookie: 110 calories, 5g fat (4g saturated fat), 10mg cholesterol, 71mg sodium, 16g carbohydrate (12g sugars, 0 fiber), 1g protein.
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