Jeweled Coconut Thumbprints

By cecelia26_

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 cup Pillsbury BEST® All Purpose Flour
• 1/8 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 large egg, separated
• 1/2 teaspoon almond extract
• 1 1/2 cups sweetened coconut flakes
• 1/3 cup Smucker's® Apricot Preserves, or any variety Smucker's® Preserves
• Powdered sugar (optional)

Details

Servings 3
Adapted from pillsburybaking.com

Preparation

Step 1

HEAT oven to 350°F. Coat baking sheet with no-stick cooking spray. Stir flour and salt in a small bowl until blended. Beat butter and sugar in medium bowl with a electric mixer on medium speed until fluffy, about 2 minutes. Add egg yolk and vanilla. Beat until blended. Gradually add flour mixture on low speed until blended. Cover and chill 1 hour.
BEAT egg white in a shallow bowl with fork until foamy. Place coconut in a separate shallow bowl. Roll dough into 1-inch balls. Dip each into egg white and then roll in coconut. Place on prepared baking sheet 2 inches apart. Using the back of a teaspoon or your thumb, make a rounded indentation in the center of each cookie.
BAKE 10 to 12 minutes or until cookie is set and coconut is light golden brown. Reshape indentations if necessary. Spoon 1/2 teaspoon preserves into each indentation. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely. Sprinkle with powdered sugar just before serving, if desired.