Cream the butter and sugar until light and fluffy

Separate the egg whites from the yolks.

Add the yolks and vanilla extract to the butter mix.

Add the flour and salt and mix until a dough is formed.

Place in the fridge for half an hour. In the meantime whisk the egg whites until fluffy.

Preheat the oven to 180C, Gas Mark 4

Roll the dough into small balls. Dip half in the egg white and roll in the coconut chips.

Place on a baking tray lined with baking parchment.

Press down with your thumb to make a dip in the centre of each biscuit and fill with a little jam

Bake for 12-15 minutes until firm. Allow to cook for a few minutes on the tray then move to a wire rack to finish cooling