Coconut-Raspberry Thumbprints

Directions

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.