Ingredients:

  • 115 g unsalted butter, softened
  • 65 g granulated sugar
  • 50 g large egg
  • 5 ml vanilla extract
  • 190 g all-purpose flour
  • 3 g baking powder
  • 1.5 g salt
  • 45 g sweetened shredded coconut, finely shredded
  • 80 g apricot or raspberry jam (or your favorite preserve)
  • 15 g toasted coconut flakes (optional, for garnish)

Instructions:

  1. Cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until fully emulsified. In a separate bowl, whisk the flour, baking powder, and salt before gradually folding them into the wet ingredients. Stir in the shredded coconut until evenly distributed.
  2. Preheat your oven to 350°F (175°C). Scoop about 1 tablespoon of dough and roll it into a smooth ball. Place on the parchment-lined sheet 2 inches apart. Use the back of a small measuring spoon to press a deep cavity into the center of each ball.
  3. Spoon approximately ½ teaspoon of jam into each cavity. Bake for 12–15 minutes until the edges are barely golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.