Preheat your oven to 350 F. Cream the butter and sugar together till combined, then add the vanilla and cardamom powder. Sift in the flour and salt and carefully mix until a dough is formed. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Roll tablespoons of dough into balls, then dip in the beaten egg and roll in the shredded coconut. Place onto a baking sheet lined with parchment paper and press down slightly in the center to make an indentation, then place a small amount of jam into each indentation.
Place one almond half on top of each cookie, and bake for 20-25 minutes, or until the coconut is golden brown. Cool completely before moving onto a serving plate. Store cookies in an air tight container. This recipes makes approximately 20 cookies.
Recipe by: Fatima @sconceandscone