Ingredients:

• 1 cup (8oz/250g) Unsalted butter, at room temp.
• 2/3 cup (5oz/155g) Sugar
• 1/4 tsp Salt
• 2 Large eggs, separated
• 1 tsp Vanilla extract (essence)
• 2 1/2 cups (12 1/2 oz/390g) All-purpose (plain) flour
• 2 1/2 cups (10 oz/315g) Sweetened, shredded, dried coconut (toasted- see below)
• About 1/4 cup (2 1/2 oz/75g) Apricot, raspberry or strawberry jam

Makes: About 3 dozen cookies

To toast coconut:

Spread it on a rimmed baking sheet and bake in a 325°F (165°C) oven.  Stir once or twice until golden (approx. 8 minutes)

To make cookies:

1. Preheat oven to 350°F (180°C).  Have ready 2 ungreased baking sheets.  Line the sheets with parchment (baking) paper if desired.
2. In a large bowl, beat the butter, sugar, and salt until light and fluffy.
3. Add the egg yolks, vanilla and coconut extracts and beat until well blended.
4. Gradually add the flour and beat until just blended.
5. Place the toasted coconut in a shallow bowl.  In another bowl, lightly beat the egg whites.
6. Using lightly floured hands, shape the dough into 1 inch (2.5cm) balls.  Dip each ball in the beaten egg whites and then roll evenly in the coconut, pressing to help it adhere.
7. Arrange the balls on the baking sheets, spacing them about 1 inch apart.  Press a fingertip into the centre of each ball to make a small indentation.  (If the dough is sticky, coat your finger with flour first).
8. Spoon about 1/4 tsp of the jam into each hollow
9. Bake the cookies until the tops look dry, approx. 10-12 minutes.
10. Let cool on the baking sheets or wire racks for 15 minutes.  Transfer to the racks to cool completely.