Coconut Pineapple Cookies

Preheat the oven to 350º F.

Using an electric mixer, cream together the butter and sugar until they are just combined and then mix in the vanilla.

In a separate bowl, whisk together the flour and salt.

Add the flour mixture to the butter mixture and mix on low speed.

When the dough is completely incorporated, wrap it in plastic then refrigerate for a minimum of a half hour.

Use a 1-inch cookie scoop or melon baller or teaspoon and make 1-inch balls. (If you want to be precise, they should each weigh ¾-ounce.) Make all the dough balls first.

Then make the egg wash in one shallow bowl and put the coconut into another shallow dish.

Roll each ball into the egg wash and then in the coconut and then place onto an ungreased cookie sheet.

Make sure the balls are about 2-inches apart on the cookie sheet.

With your knuckle make a dent in the middle of each cookie, make to not go all the way through the dough.

Put between ¼ and ½ teaspoon of pineapple filling into the middle of each cookie. (I didn't measure this, I just mounded it slightly into the indentation.)

Bake in the preheated oven for 20 to 25 minutes. The coconut should be lightly browned.

Cool and serve.