1 cup All-purpose flour
1/2 cup Unsweetened shredded coconut
1/8 tsp Kosher salt
4 oz Unsalted butter
1/3 cup Granulated sugar
1/2 tsp Vanilla extract
6 tsp CBB’s Kickin’ Mango Margherita Cocktail Preserves
6 tsp CBB’s Old Fashioned Marmalade Cocktail Preserves
Whip the butter, vanilla extract, and sugar using a hand mixer.
Add coconut, salt, flour, and slowly mix until little crumbly pieces of dough are formed. Mix cookie dough and form into a rectangle that is a 1/4 inch thick. Wrap in saran wrap and place in the refrigerator. Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray or lightly coat with butter. After 10 minutes in the fridge, take the dough out and cut into 12 equal squares. Place on the cookie sheet and make a shallow thumbprint in each cookie. This will be where the jam will sit once cookies are cooked and cooled. Place cookies in the oven and bake for 15 mins. Let cool completely and spoon preserves onto each cookie. Garnish with some more coconut flakes and freshly grated orange zest.