Coconut Jam Thumbprint Cookies

Coconut Jam Thumbprint Cookies are my most favourite cookies at all time. All my three boys love to eat it when I make them and they usually don't last long in this house. It is so good, it melts in your mouth and so easy to make as well. I often do these cookies to give away or simply to spread my love ...... you should try making them. Whoever gets to eat them will love you .... trust me !!!!

Coconut Jam Thumbprint Cookies, adapted from Ina Garten

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
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 and/or apricot jam

Step 1:
Preheat the oven to 350 degrees F.

Step 2:
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. 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. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Step 3:

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased 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.

Enjoy !!