Monte Carlos

Preheat the oven to 180 ºC and spray three baking sheets with non-stick spray.
Cream the butter and sugar until pale and fluffy, add the egg and vanilla essence and beat well.
Sift together all the flour and salt and add to the butter mixture along with the coconut. Mix well. Roll teaspoonfuls of the mixture into balls and place on top of the greased baking sheets.
Dust the handle of a wooden spoon with a little flour and press a hollow in the centre of each ball.
Bake for 10-15 minutes until done and straw-coloured. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Spoon a little strawberry jam into each hollow and sprinkle generously with coconut.
Makes about 45 biscuits.