handful of glacé cherriesor toasted almonds (optional)
Add the flour to a large mixing bowl.
Grate the cold butter into the flour with a rasp or box grater. Rub the butter into the flour with your fingers until the mixture looks like fine breadcrumbs.
Add the sugar, baking powder, and coconut. Stir to combine.
Beat the eggs with a fork, then add to the mixture along with the vanilla and nutmeg.
Stir the mixture enough to combine all ingredients, but be careful not to overwork the dough.
Roll the mixture into 1 ¼ inch balls in the palm of your hand. Press each ball gently on to a greased baking sheet. Be sure to leave enough space between the cookies for the to spread out.
Bake at 350 for 15 minutes, or until the cookies solidify and turn a very light golden colour.
Carefully remove the cookies from the sheet pan and place on a cookie rack to cool.
Alternative: Jam/Jelly Filled Thumbprint Cookies When you drop the cookies on to the sheet pan, press your thumb into the dough to make an indent. Bake the cookies for 10 minutes, then fill each cookie with a small amount of jam or jelly and return to the oven for about 5 minutes.Recipe adapted from my mom's home economics notebook from 1977.
Recipe from In Search Of Yummy-ness https://insearchofyummyness.com/coconut-breakfast-bun-cookies/