Ingredients
1/3 cup butter, softened3 ounces cream cheese, softened3/4 cup sugar1 large egg yolk, room temperature2 teaspoons orange juice1 teaspoon almond extract1-1/4 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt3-3/4 cups sweetened shredded coconut, divided 1 cup seedless raspberry preserves, warmed
Preparation
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.
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.
