1 cup sugar
1 (8-ounce) package cream cheese, softened
1/2 teaspoon rum flavoring, if desired*
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup plain or toasted sweetened flaked coconut
1 1/2 cups powdered sugar
1/3 cup orange or apricot marmalade
1 to 2 tablespoons orange juice
Plain or toasted sweetened flaked coconut, if desired
- Be sure cream cheese and butter are very soft to prevent lumps when mixing.
- To toast coconut, spread coconut in single layer on ungreased baking sheet. Bake at 350°F., stirring occasionally, for 5 to 10 minutes until light golden brown. Remove from baking sheet. Cool completely.
Omit the glaze and sprinkle cookies with powdered sugar instead.