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Cream the butter, cream cheese and sugar until they're light and fluffy, about five to seven minutes. Beat in the egg yolk, orange juice and almond extract. Prepare the dry ingredients in a separate bowl by whisking together flour, baking powder and salt. Gradually beat the dry ingredients into the creamed mixture. Stir in 3 cups of sweetened, shredded coconut. Cover the bowl and refrigerate the dough until it's easy to handle, about 30 minutes. Editor's Tip: Use a hand mixer or a stand mixer to easily combine these ingredients. Creaming the butter, cream cheese and sugar helps aerate the dough for lighter cookies.
Preheat the oven to 350°F. Shape the rounded tablespoons of dough into balls. Roll the balls in the remaining shredded coconut. Place them 2 inches apart on ungreased baking sheets. Press a deep indentation in the center of each cookie with the end of a wooden spoon handle. Bake the cookies until their edges are light brown, 8 to 10 minutes.
Let the cookies cool for one minute, then use the end of a wooden spoon handle to enlarge any indentations that narrowed or closed up. Use a spatula to carefully move the cookies to a wire rack. Fill the center of each cookie with raspberry preserves and then let the cookies cool completely.