Cranberry
Coconut Filling
Ingredients:
 1
cup shredded coconut
1
cup New
England Cranberry Preserves
2 teaspoons melted butter
1
tablespoon sugar
Directions:
In medium bowl, mix together New
England Cranberry Preserves, butter and sugar. Toast coconut in
large skillet over medium heat, until just turning
brown. Add to Preserve mixture.
Ideal for homemade sandwich sugar cookies.
For thumbprint cookies: Make thumbprint in dough
prior to cooking. Place preserve mixture in depression
when cookies are still warm from the oven.
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