Coconut Thumbprint Cookies

Using a small mixing bowl, whisk together the all-purpose flour and baking powder. Set it aside.

Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream butter and cream cheese for 30 seconds.

Add the sugar and continue mixing on medium-high for another 30 seconds.

Lower the mixer speed to low, and add in the orange juice, almond extract, and egg yolk. Mix until completely combined.

Add in the flour mixture, and continue to mix on low just until well incorporated.

Fold in the 3 cups of coconut flakes. Cover and chill in the refrigerator for 30 minutes.

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

Add the remaining coconut flakes to a small mixing bowl and set it aside.

Using a 1 tablespoon cookie scoop, scoop out the cookie dough. Roll the scooped cookie dough into a ball.

Roll the cookie dough ball in the coconut flakes.

Place the rolled dough balls on the prepared baking sheet 2 inches apart.

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.

Bake for 12 to 14 minutes. The center will seem just a bit wet, and the coconut will be slightly golden to light brown.

Remove from the oven, and allow the cookies to sit for 1-2 minutes.

Using a slightly larger handle, carefully press the center of the cookie.

Spoon in ½ teaspoon of the seedless strawberry jam into the depressed cookie center.

Allow the cookies to cool completely before serving.