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

Cream butter, sugar, egg yolk and vanilla. Combine flour with salt and baking powder. Add to creamed mixture. Blend well. Form in 1 inch balls. Beat egg white until slightly frothy. Dip balls into egg white, then roll in coconut. Place on greased baking sheet. Make depressions in center of each cookie with thumb or back of a teaspoon.

Spoon 1/2 teaspoon preserves into each cookie. Preheat oven to 375 degrees. Bake 8-9 minutes until cookie browns. Cool on baking sheet 1-2 minutes. Remove and finish cooling. Makes 2 dozen.