1 c. sweet butter
1/3 c. sugar
1 egg yolk
1/4 tsp. vanilla
1 1/2 c. flour
1 egg white, slightly beaten (put aside)
1 c. shredded coconut
Fruit preserves

Cream butter and sugar until light and fluffy. Stir in egg yolk and vanilla, add flour to creamed mixture. Blend thoroughly. Chill dough for 1 hour. Shape dough into 3/4" balls. Dip in the egg white. Roll balls lightly into coconut. Place on ungreased cookie sheet. Form indentation in center. Bake at 325 degrees for 20 minutes. Cool. Fill centers with preserves. Makes 30.