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Delightful coconut sandwich cookies that feature a double filling of raspberry preserves and white frosting.

Monte Carlos

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter or margarine, softened - divided use

1/2 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract - divided use

1/2 cup flaked sweetened coconut

1/4 cup butter or margarine, softened

3/4 cup sifted powdered sugar

1 to 2 teaspoons milk

1/2 cup seedless raspberry preserves

1. Preheat oven to 350*F (175*C).
2. In a medium bowl whisk together the flour, baking powder and salt; set aside.
3. In a large mixing bowl, using an electric mixer at medium speed, cream 3/4 cup butter and sugar until light and fluffy. Add egg and 1 teaspoon vanilla and blend well. Stir in flour mixture until just blended. Fold in coconut until blended.
4. Shape dough into 1-inch balls. Place 2-inches apart onto greased baking sheets. Press with a fork dipped in flour to flatten, creating a crisscross pattern.
5. Bake for 12 to 14 minutes or until lightly browned. Transfer to wire racks to cool completely.
6. Meanwhile, beat remaining 1/4 cup butter, powdered sugar, remaining 1/2 teaspoon vanilla and milk at medium speed of an electric mixer until creamy.
7. Spread 1 teaspoon frosting mixture on flat side of half of the cookies. Spread 1 teaspoon raspberry preserves on flat side of remaining cookies. Place frosting-topped cookies on top of preserve-topped cookies to form sandwiches.

Makes about 20 cookies.