Coconut Thumbprints

A double dose of coconut and fruity jam ensure these delights won’t last long.

Ingredients

• 1 cup butter, at room temp.
• ½ cup confectioners’ sugar + additional for sprinkling
• 2 cups all-purpose flour
• ⅔ cup unsweetened shredded coconut
• 1 tsp. coconut extract
• ½ cup sugar-free strawberry preserved, stirred

Instructions

1. Heat oven to 350°F. Coat baking sheets with cooking spray. On medium speed, beat butter and sugar until smooth. Beat in flour, coconut and extract until combined.
2. Using 1 Tbs. per cookie, roll dough into balls. Place 1½” apart on baking sheets. Using finger, press indentation into centers of balls. Bake until golden, 10–12 min. Let cool 2 min. Transfer from pans to racks; cool. Sprinkle cookies with sugar. Fill indentation in each cookie with about ½ tsp. jam.