What a delicious cookie! These are different from most jelly filled cookies in that they are filled first, then baked. These are well suited for stacking for a gift or a platter of cookies. Also a good choice for low sugar diets.1 1/2 Sticks UnSalted Butter, 1/2 Cup Sugar, 1 tsp Vanilla, 1 3/4 Cup Flour, 1/4 tsp Salt, 1 Egg (for egg wash), 14 oz Flaked Coconut, 1 Small Jar Raspberry Jam or Preserves, 1 Small Jar Orange Marmalade.
The butter doesn't have to be soft, in fact this recipe is better if it is cool. In a mixer fitter with a paddle, cream butter and sugar til just combined. Add vanilla and salt. Sift Flour and add it while the mixer is running. Stop mixing when dough comes together. Dump dough onto a lightly floured surface, form a round disk and wrap in plastic wrap. Place in refrigerator for 30 minutes. In the meantime, preheat oven to 350. Place coconut in a bowl. In a separate bowl, beat together the egg and a splash of water. Open the orange marmalade and the raspberry preserves and have them ready with spoons.
Roll the dough into 1oz or 1 1/4" balls. Try to make them uniform in size. Roll in egg wash, coat with coconut and place on ungreased cookie sheet. Using your thumb or a small rounded form like the end of a wooden spoon, press an indentation in each cookie. Fill with one on the preserves. Bake for 20-25 minutes until the coconut is golden brown. This should easily make 3 dozen cookies.
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