INGREDIENTS

  • 3/4 cup butter , softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups flour
  • 3/4 cup shredded coconut
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

    • FILLING

  • 1/4 cup butter , softened
  • 3/4 cup confectioners’ sugar
  • 2 teaspoons milk
  • 1/4 teaspoon coconut extract
  • raspberry preserves (seedless)

DIRECTIONS

  1. Cream butter and sugar in a mixer bowl until light and fluffy. Add in egg and vanilla.
  2. In another bowl, combine flour, baking powder, salt and coconut.
  3. Mix butter and flour mixtures til a soft dough forms.
  4. Shape or scoop into 1" balls and place on a parchment lined baking sheet. Flatten slightly and sprinkle with sugar.
  5. Bake 12 minutes til just golden on the edges.
  6. Cool.
  7. In a small bowl, combine butter, confectioners sugar, milk and extract. Beat til smooth.
  8. Place a scant teaspoon of filling on one cookie bottom. Place a 1/2 teaspoons of raspberry preserves on top of filling. Place a second cookie on preserves, bottom down.
  9. Let sit to dry and serve.
  10. These freeze nicely.