- 1/2 cup butter or margarine
- 1/3 cup sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 egg white, lightly beaten
- 1 cup flaked coconut
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk and vanilla, and beat well.
Sift together flour and salt; gradually add to creamed mixture, stirring well. Chill dough until easy to handle.
Shape dough into 1 inch balls; dip each in egg white, and roll in coconut. Place 2 inches apart on lightly greased cookie sheets; press top of each ball gently with thumb to make an indentation. Bake at 300° for 20 to 25 minutes. Remove to wire racks to cool; fill centers with preserves.
Yield: 3 1/2 dozen.