Ingredients:
- 2/3 Cup White Sugar
- 1 egg
- 1 tsp orange zest
- 2 tsp lemon juice
- 2/3 cup Blood Orange Infused Olive Oil
- 2 Cups All-Purpose Flour
- ½ tsp sea salt
- 2 egg whites
- 1/3 cup shredded coconut
- 1 cup fruit jam, your favourite flavours
Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper. In a stand mixer with a paddle attachment, cream together egg, zest, lemon juice, and sugar until blended and fluffy. Slowly drizzle in oil and beat until combined. Lower the speed and add in flour and sea salt until the mixed dough comes together in a ball.
In a shallow dish, add coconut flakes. Scoop dough into one tablespoon-sized balls, dip in egg whites, then roll in coconut flakes and place on a lined baking sheet. Repeat with remaining dough, spacing cookies 2" apart. Press down gently in the center of the ball with your thumb or a small spoon, forming an indent for your jam. Repeat with the remaining cookies.
Fill the indent with 1 teaspoon of jam (or enough to fill your personal thumb size!) then bake the cookies for 7-8 minutes, or until they are golden brown. Cool on a cooling rack for 5 minutes before removing from the tray, then cool completely on racks.
Store in an airtight container for up to one week.