Dress up refrigerated cookie dough with cream cheese and coconut!

Pecan-Topped Sugar Cookies

Ingredients

1 — 8 oz. can almond paste
3 ounces cream cheese, softened
1/4 cup sweetened shredded coconut
1 — 18 oz. tube refrigerated sugar cookie dough
1 cup pecan halves

Directions

~In a bowl, beat almond paste and cream cheese. Add coconut; mix well. Cut cookie dough into 1/2-in. slices; divide each slice into four portions.

~Roll into balls. Place 2 inches apart on greased baking sheets. Shape 1/2 teaspoonfuls of almond mixture into balls; place one on each ball of dough. Lightly press pecans into tops.

~Bake at 350° for 10 to 12 minutes (or until lightly browned). Remove to wire racks to cool.