Coconut Thumbprint Cookies

8 TBSP of unsalted butter, softened to room temperature

1/2 cup packed light brown sugar
1 large egg, separated
1 tsp vanilla extract
1-1/4 cups of all-purpose flour (I use whole wheat pastry flour)
1/4 tsp salt
1 TBSP of white sugar
3 cups of coconut flakes
apricot preserves, raspberry jam, or other preserve or jam of choiceIn a mixing bowl or electric mixer on medium speed, beat the butter and the sugars together until light and fluffy, about 3 minutes. Add and beat in the egg yolk (reserving the white) and vanilla.If using electric mixer, turn to low and beat in the flour, salt, and 1 cup of the coconut flakes. Continue to mix until the batter starts to form a ball.

Stop the mixer and refrigerate the cookie dough for 30 minutes or until it is easier (stiffer) to handle.

Roll dough into 1” balls, dip into the egg white and roll in the remaining coconut to coat.

Transfer the balls to a cookie sheet. Using your thumb or the back of a small spoon, make an indention into the balls to form a “nest”.

Preheat Oven to 350 (this should be heated and ready by the time the next two steps are done)

Put the pans in the refrigerator to chill for 20 minutes.

Fill the center of each cookie with preserves or jam of choice. Don’t over-fill or the preserves or jam will leak out during baking.

Bake for 8 – 10 minutes. Let cool for 5 minutes before serving.

Makes about 2 dozen.(I made my cookies a little bigger than the 1” balls and doubled my recipe.)

Foggy also goes over several different mix books in her post to help keep your cooking and baking.  From everyday recipes to awesome ones!! This book she recommends strongly and goes over how she has altered recipes from the book here!!
You can find this book on Amazon and its on sale right now for $ 13.14 and sure to save you loads of money year round!!!! Be sure to go here to check it out!