In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer can be used), cream together the butter and sugar on medium speed until combined. Add the vanilla and mix.
Add the flour and salt and mix on low speed until the dough starts to come together.
Flatten dough into a round disk, wrap in plastic and chill in the refrigerator at least 30 minutes or up to 3 days.
Roll dough into 1-inch balls. Dip each ball into the egg wash then roll in the coconut.
Place on prepared baking sheet about 2-inches apart. Press an indentation in the top of each cookie with your thumb or the back side of a measuring spoon. Place 1/4 teaspoon Tropical Fruit Jam on each cookie.
Bake 16-18 minutes or until the coconut begins to brown and the cookies are golden brown around the edges. Remove from oven and cool on baking sheet 10 minutes.
Remove to wire rack and cool completely. Serve or store in an airtight container.