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In your mixer bowl (hand-held or stand style) cream the butter and sugar together, then mix in the vanilla and almond extracts.
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Mix in the flour - I recommend you fold this in by hand - do not overmix! If you do use the mixer, use it sparingly.
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Chill the dough for about 20 minutes so it's easy to roll into balls.
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Roll each 3/4-1" ball in the shredded coconut - press it in so it sticks. You CAN roll the balls in egg wash if you like, but I find if you just press it a little bit, the coconut sticks just fine.
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Place the balls about 1" apart on a baking sheet and gently press an indentation with your thumb - don't press hard - it doesn't need to go all the way through to the sheet.
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spoon about 1/2 to 3/4 tsp of jam in each cookie.
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Bake about 13 minutes until the cookie is just set and the coconut is golden brown
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Cool completely on newspaper & enjoy!