1/2 cup butter
1/4 cup sugar
1 egg yolk, beaten
2 tsp lemon juice
1 cup flour
1 cup sweetened coconut
Jam, raspberry or your favourite
Seperate egg yolk from white, reserve both.
Cream together butter and sugar. Add egg yolk and lemon juice, mix well. Add flour and combine until well blended.
Shape into 1 inch balls, dip in reserved egg white and roll in coconut.
Place on greased cookie sheet. Make a fairly deep indentation in center of each cookie. Bake in a 350 degree oven for 5 minutes. Remove from oven, make a second indentation and bake for an additional 10 - 12 minutes.
Fill hot cookies with jam.
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