Jeweled Coconut Drops - cooking recipe

Ingredients

1/3 cup butter, softened (no substitutes)
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
1 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 flaked coconut, divided
1 cup seedless raspberry preserves, warmed

Preparation

In a large mixing bowl, cream the butter, cream cheese and sugar.
Beat in egg yolk, orange juice 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-in. 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 for 8-10 minutes or until lightly browned.
Remove to wire racks to cool.
Fill each cookie with preserves.