Before summer comes to an end I thought I would share one of my favorite summer cookie recipes with you guys. The base of it reminds me of a delicious shortbread cookie, paired with the toasted coconut flakes and a smidgen of your favorite jam and it's absolutely delightful!

Ingredients 
  
Mix:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt

In two separate bowls combine:
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut

Filling:
Strawberry jam or your favorite jam

Mix the dough until it forms a ball. Scoop up some dough with a tablespoon sized cookie scoop and place the ball in the egg wash.




Once the dough is coated with the egg wash drop it into the bowl of coconut and roll it around to coat evenly.



Place it on the parchment paper lined cookie sheet.


Then gently press your thump into the center of the cookie making sure you create a deep well.





Then take a spoon (I have found a baby spoon is the perfect size for this recipe) and drop some jelly in the well.



Bake them at 350 for about 20-25 minutes or until the coconut turns golden brown. Let them cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack. Once they firm up they are ready to serve.