Raspberry Coconut Cookies

• 3/4 cup butter, softened
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup sweetened shredded coconut
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 teaspoons 2% milk
• 1/2 teaspoon vanilla extract
• 1/2 cup raspberry preserves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.
2. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased
3. ; flatten with a glass dipped in flour.
4. Bake at 350u0b0 for 12-14 minutes or until edges begin to brown. Cool on wire racks.
5. In a small bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator.

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

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