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1/2 c. butter
1 (3 oz.) pkg. cream cheese
1/2 c. sugar
1/4 tsp. almond extract
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. water
4 or 5 drops green food coloring
1 1/3 c. flaked coconut
About 40 jelly beans

Beat butter and cream cheese with electric mixer on medium speed. Add sugar and extract and beat until fluffy. In medium bowl, stir together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well mixed.

Cover and chill in refrigerator 1 to 2 hours until firm. Turn oven to 350 degrees. In baggie, combine water, food coloring, and coconut. Close and shake until green. Shape dough into 1 inch round ball. Roll in coconut. Place 2 inches apart on ungreased cookie sheet. Bake 12 to 15 minutes until edges are firm. While cookies are hot, press jelly bean in center.

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