1 package Tait Farm Thumbprint Cookie Mix

1 tsp. vanilla extract

2 egg whites, lightly beaten until frothy

1 cup of sweetened flaked coconut

Strawberry Jam

Make dough as directed on package using vanilla extract. Chill for at least three hours or overnight. Bring dough to room temperature. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

Divide and roll dough into 30 balls. Dip each into egg whites and then roll in coconut, coating well. Space balls two inches apart on cookie sheets. With thumb or a small round object (1/2 tsp measuring spoon or melon baller work). Press an indentation in each. Bake for 15 minutes or until set and lightly brown. Remove from oven and press center of each cookie again to deepen the indentation while still hot. Set aside to cool. Fill each cookie with strawberry jam and serve.

Store in an airtight container for up to 3 days.