Black Raspberry Coconut Thumbprint Cookies

Black Raspberry Coconut Thumbprint Cookies

This is another creation by B.

2 sticks of unsalted butter @ room temperature. (if using salted omit salt in recipe)
1/2 cup of sugar
2 eggs, room temp
1 tsp vanilla
pinch of salt
2 1/2 cups of flour
1 cup of coconut flakes (or more as needed)
3/4 cup of Black Raspberry seedless preserves

Preheat oven to 350

Sift Flour, salt, and sugar in a bowl and set aside. Cream butter and add eggs one at a time until incorporated. Combine flour mixture into butter mixture small amounts at a time until all incorporated. Refrigerate for 20 min.
Scoop out dough in teaspoon sizes (dough will be wet) and roll in coconut flakes. Place on baking sheet and use thumb to indent (do not press so hard as to make a hole). Repeat for all dough.
Using the teaspoon, place preservers in each hole.
Bake for 15 mins or until firm and the coconut is slightly browned.
Allow to cool and enjoy.
Makes 2 dozen cookies.