Submitted by my dear friend Tami Cockrell from California
3 sticks salted butter
1 Cup sugar
1 tsp pure vanilla extract
3 1/2 Cup flour
1/4 tsp kosher salt
1 egg beaten w/1 tsp water for egg wash
7 oz sweetened coconut
Raspberry or apricot preserves/jam
Pre-heat oven to 350. In an electric mixer with paddle attachment , cream together butter and sugar until just combined, then add vanilla. Separately sift together flour and salt. With mixer on low-speed slowly add flour to creamed butter mixture. Mix until the dough comes together.
Put in plastic wrap and chill 30-60 minutes. Next, Roll dough into 1 1/4″ balls, dip ball into egg wash then roll in coconut. Place balls onto a greased cookie sheet and lightly press an indentation into balls. Fill indentation with jam and bake 20-25 minutes until coconut is golden brown. Cool on a cooling rack and serve.