- 60 mins
- 90 mins
Ingredients
- 3/4 3/4lb 3/4lb (3 sticks) unsalted butter, at room temperature
- 1 1 1 cup sugar
- 1 1 1 tsp pure vanilla extract
- 3 1/2 3 1/2 1/2 cups all purpose flour
- 1/4 1/4 1/4 tsp kosher salt
- 1 1 1 eg beaten with 1 Tbsp water, for egg wash
- 7 7oz 7oz sweetened flaked coconut
- Raspberry and/or Apricot Jam
Preparation
Step 1
Preheat the oven to 350 degrees.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4 inch balls. (If you have a scale, they should each weigh one ounce.) Dip each ball into the4 egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 tsp of jam into each indentation. Chill before baking for at least 30 minutes. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.