(by Shirley McNevich)
1/3 cup softened butter
1 - 3oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 - 10oz. bag Baker's angelflake coconut
In a mixer add butter, cream cheese, white sugar--beat. Add egg yolk, orange juice, almond extract--beat. Add baking powder, salt--beat. Add flour--beat. Remove bowl from mixer--add 3 cups of the coconut and stir with a wooden spoon. Cover the bowl with Saran wrap--refrigerate for 1 hour. Remove from refrigerator and uncover. Put remaining coconut in a separate bowl (you will roll cookies in this). Spoon dough into your hands and make 1" dough balls. Roll the ball in the bowl with the extra coconut--place on greased cookie sheets. Continue with all dough. Bake at 350 degrees for 9-12 minutes (lightly browned). Cool slightly before removing from cookie sheets.
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