Jeweled Coconut Drops

“Jeweled Coconut Drops”
1/3 cup butter, softened
1 package (3 ounces) cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose 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 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-in. balls; roll in remaining coconut. Place 2 in. 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° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Fill each cookie with preserves. Yield: about 3-1/2 dozen.

Source: PriscillaBakes