Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.

In a spacious mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 2 to 3 minutes.

Incorporate the egg and vanilla extract, mixing until everything is thoroughly blended.

In another bowl, combine the flour, shredded coconut, baking powder, and salt, whisking until evenly mixed.

Slowly incorporate the dry ingredients into the wet mixture, stirring until a dough begins to come together.

The dough should be soft to the touch but not sticky.

Shape the dough into small balls, roughly 1 tablespoon in size, and arrange them on the lined baking sheet, leaving about 2 inches of space between each.

With your thumb or the back of a spoon, gently press into the center of each dough ball to form a small indentation.

Spoon about ½ teaspoon of raspberry jam (or mashed fresh raspberries) into each indentation.

Place in the preheated oven and bake for 12 to 15 minutes, or until the edges turn a golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these cookies fresh, or store them in an airtight container for up to a week.