GETTING READY

1. Preheat oven to 350 degree F.

2. Place beaten egg in one bowl and coconut in another. Set the bowls aside.

MAKING

3. In a mixing bowl, cream butter and sugar until well combined.

4. Add vanilla, salt, and flour. Beat until the dough starts to come together. At this point the dough should crumbly but when pressed between fingers it should come together.

5. Scoop out the dough into your hands and roll into small balls. Place on a lined cookie sheet.

6. Dip each cookie ball into the egg and then into the coconut to coat well. Place them back on the cookie sheet.

7. Use your thumb to push and make an indentation into each cookie.

8. Place ½ teaspoon of jam into each indentation, pop the cookie sheet in oven and bake for 20-25 minutes or until the coconut is golden brown and toasty.

9. Remove the sheet from oven and place the cookies on wire rack to cool.

SERVING

10. Serve and enjoy!

TIPS

You can roll the leftover dough, cover with plastic wrap and pop in freezer for up to 2 months and in fridge for a couple of days.