Sweetheart Coconut Cookies

• 1 cup sweetened shredded coconut
• 1 cup sugar
• 3/4 cup cold butter, cubed
• 2-1/4 cups all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 1 tablespoon water
• 1/2 teaspoon vanilla extract
• Coarse white sugar, optional
• 1/2 cup seedless raspberry jam

1. Place coconut and sugar in a food processor; cover and process until coconut is coarsely chopped. In a large bowl, cut butter into flour until crumbly. Stir in coconut mixture. Stir in eggs and vanilla.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Using a 1-in. heart-shaped cookie cutter, cut out the center of half of the cookies. Reroll small cutouts if desired.
3. Place solid and cutout cookies 1 in. apart on greased
4. . Bake at 375u0b0 for 7-9 minutes or until edges are lightly browned. Remove to wire racks.
5. In a small bowl, combine the confectioners' sugar, water and vanilla; brush over warm cookies with cutout centers. Immediately sprinkle with coarse white sugar if desired. Spread 1/2 teaspoon of jam over the bottom of each solid cookie; place cookies with cutout centers over jam.

coconut, sugar, cold butter, flour, eggs, vanilla, sugar, water, vanilla, white sugar, seedless raspberry jam

Taken from www.tasteofhome.com/recipes/sweetheart-coconut-cookies/ (may not work)