Monte Carlos-Coconut

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract, divided
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup flaked coconut
• 1/4 cup butter, softened
• 3/4 cup powdered sugar, sifted
• 1 -2 teaspoon milk
• 1/2 cup raspberry preserves, seedless type

1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well.
2. Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut.
3. Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks.
4. For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well.
5. Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.

butter, sugar, egg, vanilla, flour, baking powder, salt, flaked coconut, butter, powdered sugar, milk, raspberry preserves

Taken from www.food.com/recipe/monte-carlos-coconut-409966 (may not work)