Coconut Thumbprint Cookies

Coconut Thumbprint Cookies Serves 24 1 1/2 sticks (12 tbsp.) butter, room temperature 1/2 cup sugar 2 tbsp. vanilla 2 cups flour 1/4 tsp salt 1 egg, beaten 1/2 cup sweetened coconut 1/4 cup jam, I used apricot and blackberry Preheat oven to 350 Line 2 cookie sheets with parchment paper, set aside In the bowl of an electric mixer cream together butter and sugar until smooth Add in vanilla, salt & flour Mix on low for a few minutes or until ingredients are well combined - dough will look crumbly but you should be able to form it when pressed together, if not add in 1 tbsp. of water at a time but make sure to not add in too much Place egg in a bowl and beat lightly Place coconut in a separate bowl Form small bowls of dough in your hand, about 3/4 - 1 inch wide, dip in egg and then in coconut and place on prepared pans about 1 inch apart Use your thumb to push in indentation into the center of each cookie Place 1/2 tsp of desired jam in the indentation Bake cookies for 20-25 minutes or until cookies are lightly browned and coconut is toasted Remove from oven and let cool for 10 minutes on cookie sheets then remove to wire racks to cool completely