Coconut-Raspberry Thumbprints

1. 1

   In a medium bowl, whisk the flour with the coconut, baking soda and salt.

2. 2

   In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.

3. 3

   Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl.

4. 4

   Beat in the dry ingredients at medium-low speed.

5. 5

   Wrap the dough in plastic and refrigerate for 15 minutes.

6. 6

   Preheat the oven to 350.

7. 7

   Position the racks in the upper and lower thirds of the oven.

8. 8

   Roll the dough into 1-inch balls and bake for 14 minutes.

9. 9

   Make a dent in the cookies; fill with jam and bake for about 10 minutes.

10. 10

    Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.

No additional tips available.