If you like, use raspberry, cherry or blueberry jam, instead of blackberry. Store the cookies for up to 5 days in an airtight container at room temperature. You can also freeze them in a heavy-duty sealable plastic bag with waxed paper between the layers for up to 1 month.
- 1 egg
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 tsp. finely grated lemon zest
- 2 1/2 cups sweetened shredded coconut
- 1/4 cup blackberry jam
Prepare the baking sheets
Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
Mix the batter
In a bowl, using an electric mixer, beat the egg on medium-high speed until light. Gradually add the sugar, vanilla and lemon zest, beating after each addition. Continue beating until the batter is light and fluffy, about 5 minutes. Using a flexible spatula, fold in the coconut. Drop heaping tablespoonfuls of the batter onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Put a teaspoon of jam in the center of each cookie, creating a well with the spoon as you add the jam.
Bake the cookies
Bake until the cookies are golden brown on the edges, about 15 minutes. Turn off the oven and let the cookies dry in the oven for 10 to 15 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to the wire racks to cool completely. Makes about 30 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).