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1
Preheat oven to 325.
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2
Line cookie sheets with parchment paper; set aside.
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3
Stir together coconut, sugar, flour and salt.
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4
Stir in egg whites and almond extract.
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5
Drop coconut mixture by teaspoons 1 inch apart onto prepared cookie sheets, making 3/4 to 1 inch mounds.
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6
Lightly flour your thumb and press into the center of each mound to make an indentation.
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7
Bake in preheated oven about 20 minutes or until edges are golden.
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8
If necessary, use the rounded side of a teaspoon to press indentations again.
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9
Cool cookies completely on cookie sheets.
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10
Carefully remove cookies from cookie sheets.
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11
In a heavy sauce pan, heat and stir candy coating over low heat until melted.
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12
Carefully dip the bottom of each cooled cookie into the melted candy coating, letting excess drip off.
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13
Place cookies, candy coating sides up, on parchment paper; let stand 30 minutes or until candy coating sets.
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14
Fill cookies, just before serving, spoon about 1/4 t. of the jam into the indentation in each cookie.
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15
To store: Layer unfilled cookies between waxed paper in an airtight container; cover.
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16
Store in refrigerator for up to 1 week or freeze for up to 3 months.
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17
Thaw cookies, if frozen, fill as directed.
