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 bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. 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.