• 1 1/2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1/3 cup flaked coconut
• 1 egg
• 1 tablespoon water
• 1/3 cup apricot or red raspberry preserves
• confectioners’ sugar (optional)

In a large bowl, cream the butter, sugar, vanilla and salt until light and fluffy.  Gradually beat in flour.  Wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Place coconut in a bowl.  In another bowl, whisk egg and water.  Shape the cookie dough into 1″ balls; dip tops in egg mixture, then in coconut, pressing to adhere.  Place balls 2″ apart on parchment paper-lined baking sheets, coconut side up.

Press a deep indentation in center of each with the end of a wooden spoon handle.  Fill with preserves.

Bake at 350 degrees for 18-20 minutes or until bottoms are browned.  Remove to wire racks to cool.  If desired, dust tops with confectioners’ sugar.