Jeweled Coconut Drops

1⁄3 cup butter (softened)
3 ounces cream cheese (softened)
3⁄4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1 1⁄4 cups flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
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.