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12 oz (3 sticks) unsalted butter
1 cup sugar
2 tsp vanilla extract
1/2 tsp salt
3 1/2 cups all purpose flour
7 oz bag sweetened shredded or flaked coconut
1 egg + 1 Tbs water for egg wash
1/2 cup preferred jam or preserves


Cream together the butter and sugar (by hand or in a mixer), and then add the vanilla extract. In a separate bowl, sift together the flour and salt. Add the flour mixture to the creamed butter and sugar slowly (with the mixer on low speed if using one). Mix until the dough starts to come together. It will be a little dry and possibly even crumbly.  Dump out onto a floured surface and roll together into a circle, then flatten it to form a disk shape. Wrap it in plastic wrap and chill for 30-40 minutes. 

Preheat your oven to 350 degrees Fahrenheit. 

Once chilled, roll the dough into as close as you can get to 1.5 inch balls. It doesn’t have to be exact science but you want them hopefully similar in size and shape. 

Get your dipping station ready. Whisk the egg with the water in a small dish or bowl, and on a small plate, dump out half the coconut. Place the balls first in the egg wash, then roll in the coconut until most of the cookie ball is coated with shreds.  

Note: If you are anything like me, you will find that soon into the process, your fingers get messy, the egg wash gets coconuty and the coconut gets eggy. About halfway through dipping the cookies, I pause to wash up, replace my egg wash with a new one, as well as add the remaining half of the coconut to the plate so there are some dry coconut shreds again to stick to the cookie. 

Place on an ungreased cookie sheet 2 inches apart from one another and press an indentation into the top of each with your finger. The dough balls have the tendency to split, so I sometimes push the dough back together where possible. (Where you have a major crack from the center line down, the jam will run out of the center during baking and create sort of a jammy eruption situation. This really isn’t a terrible thing. They aren’t as pretty to serve but sure are my favorite to eat). 

Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes, until the coconut is a golden brown. Cool and serve at room temperature. 

This recipe makes close to 30 cookies, so if you don’t want that many around, it can easily be halved. 

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