1/2 c. butter
1/2 c. sugar
1 egg, separated
3/4 c. unsifted all-purpose flour
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking powder
2/3 c. flaked coconut
1/4 c. thick preserves, jam, or jelly

Preheat oven to 375 degrees. Grease baking sheets.

Cream butter with sugar, egg yolk, and vanilla. Combine flour with salt and baking powder. Add to creamed mixture; blend well. Form into balls about 1- inch in diameter.

Beat egg white until slightly frothy. Dip dough balls into egg white, then roll in coconut. Place on greased baking sheets. Make shallow depression in center of each cookie using thumb or back of small spoon. Spoon 1/2 measuring teaspoon preserves into each.

Bake at 375 degrees for 8-9 minutes or until coconut begins to brown. Cool on baking sheets 1-2 minutes. Remove to wire rack to finish cooling completely. Makes about 2 dozen cookies.