Instructions:

1. Using a stand mixer with a paddle attachment, cream until combined:
• ³/₄ lb butter, unsalted , room temperature
• 1 cup granulated sugar
2. Mix in:
• 1 tsp vanilla extract
3. In a separate bowl whisk together:
• 3 ¹/₂ cup all-purpose flour
• ¹/₄ tsp kosher salt
4. In batches, mix dry ingredients into wet until fully incorporated and dough starts to come together.
5. Dump on a floured board and roll together into a flat disk.
6. Wrap in plastic wrap or parchment paper and chill for 30 minutes.
7. Preheat oven to 350ºF.
8. Line a baking sheet with parchment paper.
9. Pinch off approximately 1 ounce of dough, and roll into 1 1/4-inch balls.
10. Dip each ball into egg wash:
• 1 egg, large
• 1 TBS water
11. After egg wash, roll dough-ball into:
• 7 oz coconut, sweetened , shredded
12. Place the balls on an ungreased baking sheet or a baking sheet with parchment paper.
13. Press a light indentation into the top of each ball with your finger.
14. Divide evenly and drop into the indentation of the cookies with:
• ²/₃ cup apricot jam , 1 tsp per cookie
15. The cookies will not spread much while baking, so you place cookies an inch apart on the baking sheet.
16. Bake for 20 to 25 minutes, or until the coconut is a golden brown.
17. Place cookies on a cooling rack to cool.