Preheat the oven to approx. 180 degrees, stir the softened butter with the sugar and vanilla sugar until creamy. Add the salt and the sifted flour and stir in briefly. Then knead into a dough with your hands, wrap in cling film and refrigerate for approx. 30 minutes.
In the meantime, mix the egg in a medium-sized glass key with a tablespoon of water and whisk.
Put the coconut flakes in another bowl of the same size.
Then shape the dough into balls about 3.5 cm. I always weigh the balls so that they are the same size, they weigh between 28g and 30g.
Now put each individual ball in the egg mixture first and then roll it in the coconut flakes. Then place on a baking sheet lined with parchment paper. Leave a space in between, as they are a bit wider.
I also only use my right hand for the egg mixture and with my left I roll it in the coconut flakes.
Now press the indentations into the balls with your thumb, while holding the balls with your left hand so that they don`t break apart. Press the coconut flakes down a little, now fill each cookie with a 1/4 teaspoon of jam. Put in the oven and bake for about 20-25 minutes, the coconut flakes should be golden brown.
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