1 1/2 cups butter (3 sticks), softened
1 cup sugar
1 1/2 teaspoons vanilla
3 1/2 cups flour
3 tablespoons coconut milk
2 large eggs
2 tablespoons coconut milk
1 tablespoon water
14 ounce package of shredded coconut
Jam of your choice
Cream the butter, add sugar and beat until light and fluffy. Add vanilla. Beat until well combined. Add flour and a pinch of salt. Blend well, as it is coming together add 3 tablespoons coconut milk.
Place dough onto plastic wrap and chill for at least 30 minutes
In a small bowl, blend egg, 2 tablespoons coconut milk and water. Put the coconut in another bowl. Make sure it is not lumpy.
Preheat oven to 350. Line baking sheets with parchment
Using a medium scoop, make dough balls. Dip into coconut mixture. Roll in flaked coconut. Place on parchment lined cookie sheet.
With your thumb, make an indent in the cookie. Fill with jam. It does not take much. I use Lon's old baby spoon to fill them.
Bake for 20 to 22 minutes or until coconut starts to look toasted!
Make 3 1/2 dozen.