"Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky..."
INGREDIENTS
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1/3 cup butter (no substitutes), softened
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1 package (3 ounces) cream cheese, softened
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3/4 cup sugar
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1 egg yolk
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2 teaspoons orange juice
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1 teaspoon almond extract
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1-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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3-3/4 cups flaked coconut, divided
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1 cup seedless raspberry preserves, warmed