In addition to the basic dough you will need:
- 1 1/2 cups sweetened flaked coconut
- 1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
- Yields: about 36 cookies
Related Articles