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Ingredients
1/3 cup unsalted 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
2 teaspoons baking powder
1/4 teaspoon salt
4 cups mounds sweetened flaked coconut, divided
maraschino cherry, halves (optional)
Directions
In large bowl, cream the butter, cream cheese and sugar until well blended. Add the egg yolk, orange juice and almond extract.
In small bowl, whisk/mix the flour, baking powder and salt. Gradually add to the butter mixture, mixing well after each addition.
Stir in 3 cups coconut well.
Cover and chill 1 hour or until firm enough to handle and roll into balls.
Heat oven to 350.
Shape the dough into 1 inch balls, roll into last cup of the coconut. You can lightly press it on a little.
Place onto ungreased cookie sheet. Bake 12-15 minutes or until lightly browned.
Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
*You can gently press a maraschino cherry half in the center of each cookie on top, if desired, before baking.
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Recipe based on one by Wildflour
Photo by Wildflour