Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/3 cup sugar

  3. 1 egg, separated

  4. 1/4 teaspoon vanilla extract

  5. 1 cup all-purpose flour

  6. 1/4 teaspoon salt

  7. 3/4 cup flaked coconut

  8. 1/4 cup each apricot and peach preserves Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. In a small bowl, beat egg white. Place coconut in another bowl. Roll dough into 1-in. balls; roll in egg white and 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. Bake at 325° for 19-22 minutes or until lightly browned. Remove to wire racks. Spoon 1 rounded teaspoon of preserves into each warm cookie. Dust with confectioners' sugar. Cool completely. Yield: about 2 dozen.


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