Children love to help make these cookies with help from mom, big sis, or grandma. With guidance they can make the dough into balls and then put their thumb into the flatten dough to make the indentation for the jam. You can add chopped walnuts, pecans, a Hershey kiss and other items to the dough for other variations.
3 sticks unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract or amaretto liqueur
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry, apricot or pineapple jam
- Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla or liqueur. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. On a lightly form dough into three logs. Wrap in plastic and chill for 30 minutes.
- Slice off a section of the dough and with your hands roll it into 1 1/4-inch balls. Dip each ball
into the egg wash and then roll it in the coconut. Place the balls on a parchment lined cookie
sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of
jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool
and serve. Makes approximately 2 1/2 dozen cookies.
Note: If you have a scale each dough ball should each weigh 1 ounce.