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Jeweled Coconut Drops
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
- 1/3 cup butter, softened
- 3 ounces cream cheese, softened
- 3/4 cup sugar
- 1 large egg yolk, room temperature
- 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
- 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.
- 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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