2 cups all-purpose flour1cup dessicated coconut ½ cup normal white sugar¼ cup brown sugar¾ cup butter, softened (170g)½ teaspoon bicarbonate of soda¼ teaspoon fine salt½ teaspoon vanilla essence1 egg¼ cup apricot jam¼ cup icing sugar
In a mixing bowl, cream together brown sugar, white sugar and butter. Add the egg and vanilla essence and mix well. Add the flour, dessicated coconut, salt, and bicarbonate of soda and mix until all ingredients are well incorporated.Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill. Preheat oven to 180 degrees.Line a baking sheet with lunch paper and roll about 1.5 tblspns of dough into a ball and place on the sheet. Using your thumb or index finger, gently press the centre of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.Fill each thumbprint with about a ½ teaspoon of jam. Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean. Transfer cookies to cooling rack and let it cool completely. Sprinkle with powdered sugar. Enjoy!!!