1 (18 oz) roll refrigerated sugar cookies 1 cup coconut 1/2 cup seedless raspberry jam 1/2 cup white vanilla chips
Heat oven to 350. Break up cookie dough into a large bowl. Add coconut, mix well. Shape dough into 1" balls; place 2 inches apart on ungreased cookie sheets. With thumb or handle of a wooden spoon, make indentation in center of each cookie. Spoon 1/2 tsp. jam into each indentation. Bake at 350 for 10 to 13 minutes or until edges are a light golden brown. Immediately remove from the cookie sheets. Place on wire racks. Cool 5 minutes. Place white van. chips into small resealable bag; partially seal bag. Microwave on high for 45 to 60 seconds. Squeeze bag until chips are smooth. If necessary, microwave an additional 10 seconds. Cut small hole in bottom corner of bag. Squeeze bag gently to drizzle melted chips over cookies.