Raspberry Coconut Cookies

3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening (1/2 butter)
1 cup brown sugar, packed
3/4 cup granulated sugar
2 eggs
1/2 cup water
1 teaspoon almond extract
2 cups flaked coconut
Raspberry jam

Preheat oven to 400 degrees F.

Cream shortening sugars and eggs thoroughly. Add water and almond extract, mix well. Blend in flour, baking soda and salt into mixture. Stir in coconut and blend well. Drop mixture by level teaspoon onto ungreased cookie sheet, placing 2 inches apart. Make a small dent in top of each cookie with a thimble or end of finger and place 1/2 teaspoon raspberry jam in each dent. Bake for 10 to 12 minutes.