1 c. BUTTER
1/2 c. sugar
1 egg
2 c. flour, sifted
1 tsp. vanilla

Cream ingredients until very light. Chill about 1 hour. Place 1 round teaspoon in greased (very small) muffin tins. Press up on sides so its hollow in center. Place 1 teaspoon raspberry jam on dough. Then fill each with 1 teaspoon of filling.

FILLING:

2 eggs, light and foamy
1/2 c. sugar, add gradually
1/2 lb. ground almonds
1 c. coconut

Bake at 325 degrees for 30 minutes.