Use a spoon or your thumb to make a dent for the raspberry-jam filling.
2 1/2 cups all-purpose flour
3/4 cup shredded unsweetened coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1 1/4 cups sugar
1 large egg yolk
1 teaspoon pure vanilla extract
How to Make It
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 side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Wrap the dough in plastic and refrigerate for 15 minutes.
Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. Roll the dough into 1-inch balls and bake for 14 minutes. Make a dent in the cookies; fill with jam and bake for about 10 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.
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