¾ cup (75g) sweetened flaked coconut
½ teaspoon baking soda
¼ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
about 150g passion fruit jam – or use raspberry as the original recipes calls for
In a medium bowl, whisk the flour with the coconut, baking soda and salt. In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the sides and bottom of the bowl. Beat in the dry ingredients at low speed. Cover and refrigerate for 15 minutes.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Roll the dough into 2.5cm (1in) balls, place onto prepared sheets 5cm (2in) apart and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes or until golden around the edges. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
The cookies can be stored in an airtight container for up to 1 week.
Makes 6 ½ dozen – I used 1 leveled tablespoon of dough per cookie and got 57
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