July 31, 2017
"These tasty little cookies are a breeze to make. Very good with caramel sauce instead of jam."
- Serving Size: 1 (21.4 g)
- Calories 91.6
- Total Fat - 6.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 22.6 mg
- Sodium - 20.7 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.5 g
- Sugars - 2.8 g
- Protein - 1.2 g
- Calcium - 4.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper. Set aside.
With a hand mixer, cream the butter and sugar until light and fluffy.
Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt.
Add the flour mixture to the batter and beat just until combined.
If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy
Place the coconut on a plate.
Roll the dough into 1 inch balls.
Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut.
Place on the prepared baking sheet spacing about 1 inch apart.
Using your thumb, make an indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.
Tips & Variations
No special items needed.