1cup (226g)unsalted butter, cold and diced into small cubes
2/3cup (140g)granulated sugar
1Tbspreal coconut extract
2cups (284g)all-purpose flour
Preheat oven to 350 degrees. Lightly butter a rimmed baking sheet.
In a small mixing bowl gently stir together preserves, lemon zest and lemon juice, set aside. In a separate small bowl whisk together egg and water until well blended. Add coconut to a separate mixing bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, sugar and salt until combined.
Mix in coconut extract then add flour and mix until combined. Scoop dough out 1 (even) tablespoon at a time and shape into balls.
Roll each dough ball in egg mixture then in coconut mixture (gently press coconut into cookies to help it stick well).
Transfer to plates and make indentation in center with thumb, then fill each indentation with 1/2 tsp of the preserves mixture.
Freeze 10 minutes or chill in refrigerator 30 minutes then remove 12 cookies from fridge at a time and transfer to baking sheet.
Bake 17 - 19 minutes until coconut is golden brown on edges. Cool on pan several minutes then transfer to a wire rack to cool completely.
Repeat with remaining cookies. Store in an airtight container.