Preheat the oven to 375F. Line two cookie sheets with parchment paper.

While the oven is preheating, toast the coconut. Line another cookie sheet with aluminum foil, spread the coconut evenly, and place in the oven for a couple minutes. WATCH CAREFULLY. Coconut can burn in the blink of an eye! Take it out as soon as it's a light golden brown and you can smell it.

Cream together the butter and sugar, then beat in the egg yolk and the 1 tablespoon of strawberry preserves. Sift in the flour and salt, then add the toasted coconut. If the dough seems a bit dry, add in a splash of milk or heavy cream.

Scoop tablespoons of mixture and roll them into balls with your hands. Place on the prepared cookie sheets 1-2 inches apart, as they don't spread very much. Using the damp handle of a wooden spoon, poke holes in the middle of each ball of dough. Fill with strawberry preserves, but don't overfill!

Bake 15-20 minutes, let them cool for a couple minutes, then transfer to cookie racks to cool completely. Best enjoyed while still warm!