Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Whisk together the flour, shredded coconut, and a pinch of salt in a medium bowl.

Beat the butter and sugar together in a large mixing bowl until light and fluffy, about 2–3 minutes, then add the egg and vanilla extract.

Fold the dry ingredients into the wet ingredients until a dough forms. Avoid overmixing.

Roll the dough into balls and roll them in additional shredded coconut.

Press your thumb into the center of each ball and fill with a small spoonful of pineapple jam.

Bake for 12–14 minutes or until the edges are golden brown.

Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Optionally drizzle melted white chocolate over the cooled cookies for added sweetness.