3 oz. Cream Cheese
1/2 c. Butter, softened
1 Egg, separated
1 tsp. Vanilla
1 tsp. Lemon Zest
1 c. Powdered Sugar
1 c. Flour
1 c. Coconut
Raspberry Jam

Cream together cream cheese, butter, egg yolk, vanilla and lemon zest.
Mix in flour and powdered sugar.
Shape into 24-30 small balls, using a small cookie scoop works best.
Refrigerate.
In a small bowl beat egg white until frothy.
Dip each ball in egg white and then roll in coconut.
With your thumb make an indentation in center of each ball.
Fill indentation with raspberry jam.
Bake 10-15 minutes at 350°F.
Let cool. Store in airtight container