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Step 1
Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.
Step 2
In a small mixing bowl gently stir together preserves, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate mixing bowl and set aside.
Step 3
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar and salt until combined.
Step 4
Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.
Step 5
Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).
Step 6
Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the preserves mixture.
Step 7
Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.
Step 8
Bake 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely.
Step 9
Repeat with remaining cookies. Store in an airtight container.