Good ol' jam thumbprints! I think a lemon curd would also work well in the biscuit.

115g butter or non-dairy spread, softened
1/4 c coconut sugar or rapadura
1 egg, separated
1 tsp grated orange zest
1 tbsp orange juice
1 tsp vanilla extract
1/4 tsp almond extract
1 c flour (I sued spelt)
1/2 c desiccated coconut
1/2 tsp baking powder
pinch salt
3/4 c desiccated coconut for coating
2 tbsp jam

Cream the butter and sugar in a bowl. Mix in egg yolk, orange juice and zest, and extracts. Sift in flour, baking powder and salt and coconut and mix until a dough forms.

Divide into 2 equal parts. Put each on a large piece of cling film and form into a log about 15cm long and 2.5cm diameter. 

Beat the egg white with a fork then use a pastry brush to coat the logs. Sprinkle half the coconut over each log and roll back and forth till fully coated.

Wrap in cling film and refrigerate for at least 3 hours or overnight. Or wrap in cling film and foil and store in freezer.

When ready to bake, preheat oven to 150C. Line 2 baking sheets with baking paper.

Cut each log into about 12 slices 12mm thick. Place onto your baking sheet and use your thumb to make an indent into the middle of each one. Fill each indent with about 1/4 tsp jam.

Bake for about 15 min until cookies are browned on the edges, rotating the tray halfway.

Let cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely.