Jeweled Coconut Drops

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

1. 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.
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.

ENJOY