Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This preparation will streamline your baking process.

In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together. Mix them until the mixture becomes light and fluffy. This process usually takes about 3-5 minutes.

Next, mix in the pure vanilla extract. If you’ve opted for almond extract or lemon zest, now's the time to incorporate them, too. Blend well to ensure everything is evenly distributed.

In another bowl, whisk together the all-purpose flour, coarse kosher salt, and shredded coconut. Gradually add this dry mix to the wet mixture in your large bowl, stirring gently until a soft dough forms. Don’t overmix; you want those cookies to remain tender!

Wrap your cookie dough in plastic wrap and refrigerate it for about 30 minutes. This resting time helps the flavors meld and provides a better texture when baking.

Once chilled, remove the dough from the refrigerator. Scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough ball onto the prepared baking sheet. Repeat with the remaining dough, spacing them about 2 inches apart.

Use your thumb or the back of a measuring spoon to make an indentation in the center of each dough ball. This is the thumbprint part, so don’t skip it!

Spoon a small amount of jam into each thumbprint. Be careful not to overfill, as the jam can bubble over while baking.

Place the baking sheets in the preheated oven. Bake for 15-20 minutes, or until the edges begin to turn a light golden brown. Keep an eye on them; every oven behaves differently!

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Eventually, transfer them to wire racks to cool completely. Now, take a moment to admire your work and enjoy yourself with a cup of your favorite beverage!