What does a lady do when she has little time but needs to bring cookies into the office for a party? And therefore needs an easy, delicious, and impressive cookie recipe? Why, she turns to the lovely Barefoot Contessa, of course!
Another goodie from Ina Garten. The dough reminds me of spritz cookies, for some reason: firmer than a spritz dough, but the flavor is similar. The coconut is the perfect flavor match to the jam. I used raspberry jam and cherry preserves (all I had on hand), and they turned out great; use whatever jam/preserves you love, I'm sure they'll all turn out perfectly too.
3/4 lb. (3 sticks) unsalted butter, at room temperature
1 c. sugar
1 tsp. pure vanilla extract
3 1/2 c. all-purpose flour
1/4 tsp. kosher salt
1 egg beaten + 1 Tbsp. water, for egg wash
7 oz. sweetened flaked coconut
Raspberry and/or apricot jam (or anything else you like)
Preheat oven to 350 F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together.
Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-oz each.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 tsp. of jam into each indentation.
Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.