Jeweled Coconut Drops

Source: Test kitchen cookie book
Prep time: 20 minutesCooking time: 20 minutesTotal time: 40 minutes


1⁄3 cups
butter (softened)
3 ounces
cream cheese (softened)
3⁄4 cups
egg yolk
2 teaspoons
orange juice
1 teaspoon
almond extract
1 1⁄4 cups
1 1⁄2 teaspoons
baking powder
1⁄4 teaspoons
3 3⁄4 cups
flaked coconut (divided)
1 cup
seedless raspberry preserves (warmed)


In a large bowl, cream the butter, cream cheese and sugar until light and fluffy.
Beat in orange juice, egg yolk, and almond extract.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Stir in 3 cups of coconut. Refrigerate for 30 minutes or until easy to handle.

Shape dough into balls 2-in around; roll in remaining coconut.
Place 2 in apart on ungreased baking sheets.
Using the end of wooden spoon, make an indention in the center of each ball.

Bake at 350 for 8-10 minutes or until lightly browned. Remove to wire rack to cool.
Fill each cookie with preserves.


Balls should be like 1 in. diameter and can take up to 20min to cook.

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