Jeweled Coconut Drops
Coconut thumbprint cookies made from a cream cheese dough, rolled in coconut and filled with raspberry preserves.
Directions
- 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-inch balls; roll in remaining coconut. Place 2 inch 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 8-210 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Melted chocolate chips or any other filling can be used to fill hole. Yield about 42 cookies.
- 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-inch balls; roll in remaining coconut. Place 2 inch 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 8-210 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Melted chocolate chips or any other filling can be used to fill hole. Yield about 42 cookies.
Goes well with
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