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

Preheat oven to 375 degrees. Grease baking sheets. Cream butter flavor Crisco 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 sheet. Make shallow depression in center of each cookie using thumb or back or small spoon. Spoon 1/2 measuring teaspoon preserves into each cookie.

Bake at 375 degrees for 8-9 minutes or until coconut begins to brown. Cool on baking sheets 1-2 minutes, then remove. Makes about 2 dozen cookies.