1/2 c. butter
1/4 c. light brown sugar
1 egg yolk
1 tsp. vanilla
1 c. all-purpose flour
1 egg white, slightly beaten
8 oz. flaked coconut
2 tbsp. currant jelly

In medium bowl, with wooden spoon, beat butter, brown sugar, egg yolk, and vanilla until smooth. Stir in flour just until combined. Refrigerate 30 minutes.

Meanwhile, preheat oven to 375 degrees. Roll dough into 1-inch balls. Dip in egg white, then roll in coconut. Place 1 inch apart on ungreased cookie sheets. With thumb, press center of each cookie. Bake 10-12 minutes or until a delicate golden brown. Remove from pan; cool. Place 1/4 teaspoon jelly in center of each cookie. Makes 24.