Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, shredded coconut, and a pinch of salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing until fully combined.

Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until a cohesive dough forms.

Portion out the dough and roll it into balls about one inch in diameter, rolling in additional shredded coconut if desired.

Gently press your thumb or the back of a teaspoon into the center of each dough ball to create a well for the jam.

Spoon a small amount of pineapple jam into each well and bake for 12-14 minutes until the edges are golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.