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

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, baking powder, salt, and shredded coconut. Gradually add this dry mixture to the wet ingredients, stirring until combined. The dough should be soft and slightly sticky.

Scoop out about 1 tablespoon of dough and roll into a ball. Place the dough balls onto the prepared baking sheets, leaving space in between them. Press a thumbprint or the back of a spoon into the center of each ball.

Fill the thumbprint with strawberry jam or diced strawberries and sprinkle with extra coconut if desired.

Bake for 12-15 minutes, or until the cookies are golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.