1-First: preheat the oven to 350 degrees Fahrenheit and lightly butter a rimmed baking sheet to prevent sticking. In a small bowl, gently stir together the pineapple preserves, lemon zest, and lemon juice; set it aside for later. In another bowl, whisk the large egg with 1 1/2 teaspoons water until it’s well blended and ready to use.

2-Next: place the shredded sweetened coconut into a separate bowl. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the cold unsalted butter, granulated sugar, and salt until they’re fully combined. Then, mix in the coconut extract and add the all-purpose flour, blending everything until it forms a dough.

3-Scoop: the dough one tablespoon at a time and shape it into balls. Roll each ball first in the egg mixture, then in the shredded coconut, pressing gently to make sure it sticks. Transfer the balls to plates and use your thumb to create an indentation in the center of each one.

4-Filling and Baking Steps: Fill each indentation with 1/2 teaspoon of the pineapple preserves mixture. Freeze the cookies for 10 minutes or chill them in the refrigerator for 30 minutes to help them hold their shape. Remove 12 cookies at a time and place them on the baking sheet, then bake for 17 to 19 minutes until the coconut edges turn golden brown.

5-After baking, let the cookies cool on the sheet for a few minutes before moving them to a wire rack. This step ensures they firm up just right. For dietary adaptations, swap in vegan butter and gluten-free flour during the mixing process to suit your needs.