Ingredients
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ⅓ cup salted sweet cream butter, softened
- 3 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 teaspoons orange juice, pulp free
- 1¼ teaspoons almond extract
- 1 large egg yolk
- 4½ cups sweetened coconut flakes, divided into 3 cups and 1 ½ cup
- ½ cup seedless strawberry jam
Instructions
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Using a small mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.
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Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.
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Add the sugar and continue mixing on medium-high for another 30 seconds.
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Lower the mixer speed to low, and add in the orange juice, almond extract, and egg yolk. Mix until completely combined.
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Add in the flour mixture, and continue to mix on low just until well incorporated.
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Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.
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Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
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Add the remaining coconut flakes to a small mixing bowl and set it aside.
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Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.
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Roll the cookie dough ball in the coconut flakes.
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Place the rolled dough balls on the prepared baking sheet 2 inches apart.
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Using the handle of a wooden or plastic spoon, carefully press into the center of the dough ball. Be careful not to flatten the dough balls.
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Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown.
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Remove from the oven, and allow the cookies to sit for 1-2 minutes.
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Using a slightly larger handle, carefully press the center of the cookie.
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Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.
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Allow the cookies to cool completely before serving.
Notes
- It is very important to use pulp-free orange juice. Do not use Sunny D or any orange-flavored drink. It will not taste right.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- You can use a full teaspoon of the fruit jam, but the ½ teaspoon is just the right amount.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg