Ingredients
1-1/2 cups butter, softened1 cup sugar1 teaspoon vanilla extract1/4 teaspoon salt3 to 3-1/2 cups all-purpose flour1/3 cup sweetened shredded coconut1 large egg1 tablespoon water1/3 cup apricot or red raspberry preservesConfectioners’ sugar, optional
Preparation
In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy. Gradually beat in enough flour to form a smooth dough.
Preheat oven to 350°. Place coconut in a small bowl. In a separate bowl, whisk egg and water. Shape cookie dough into 1-in. balls; dip tops in egg mixture, then in coconut, pressing slightly to adhere. Place 1-1/2 in. apart on parchment-lined baking sheets, coconut side up.
Press a deep indentation in center of each with the end of a wooden spoon handle. Fill with preserves.
Bake 15-18 minutes or until bottoms are browned. Remove to wire racks to cool. If desired, dust tops with confectioner’s sugar.
