These coconut jam cookies are great for a couple of reasons: they are simple to throw together-one bowl, a little of mixing, and a relatively short baking time. makes 12 cookies.

1. Preheat the oven to 350 degrees.

2. Line a baking sheet with parchment paper; set aside.

3. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg on medium-high speed until light yellow and smooth, about 2-3 min.

4. Switch to the paddle attachment, and, on medium speed, add the sugar, vanilla, and lemon zest. Beat for 5 min.

5. Using a rubber spatula, gently fold in the shredded coconut, mixing until thoroughly combined.

6. Drop the batter in 1-2 tbsp mounds onto the parchment-lined baking sheets, about 2 inches apart from one another.

7. Using the back of a spoon or your fingers, gently make an indentation in the center of each cookie mound.

8. Place about 1 tsp of the raspberry jam into the center of each cookie mound.

9. Bake the cookies for about 15 min, or until slightly golden brown.

10. Immediately turn off the oven, crack the oven door open slightly, and let dry in the (still warm) oven for a few more min. (The original recipe states another 15 min, but I had to rescue my cookies after about after 7 min because they were still continuing to brown a lot. Use your best judgement here-oven heats can vary significantly.) Slightly adapted from Williams-Sonoma.

Enjoy!