Instructions

1. Line a cookie sheet with parchment paper and preheat the oven to 350°F.
2. In a medium mixing bowl, cream the butter and sugar together until combined.
3. Add the egg and vanilla and mix until combined. 
4. Next, add in the flour and salt and mix well until a dough forms.
5. Roll the dough out into balls and roll each ball in the shredded coconut, coating the cookie with the shreddedcoconut.
6. Press your thumb into each cookie, making an indent. Fill each hole with jam or other optional fillings like caramel or lemon curd. 
7. Place the cookies in the oven and bake for 15-20 or until golden brown.
8. Store leftover cookies in an airtight container at room temperature for 5 days or a week in the fridge.