Preheat your oven to 350°F (≈ 175 °C). Lightly butter a rimmed baking sheet.

In a small bowl, stir together the pineapple preserves, lemon zest and fresh lemon juice. Set this filling mixture aside.

In a separate small bowl whisk together the egg and water until well blended (this will serve as your coating wash).

Place the shredded sweetened coconut in another small bowl and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cold butter cubes, granulated sugar and salt. Mix until well combined and smooth.

Add the coconut extract and mix to incorporate. Then add the flour and mix just until a dough forms—do not over‑mix.

Scoop the dough in 1‑tablespoon portions (even sized), roll into balls.

Dip each dough ball first in the egg‑wash mixture, then roll it in the bowl of shredded coconut, gently pressing the coconut into the dough ball so it adheres.

Transfer the coated dough balls to a plate, then use your thumb (or the back of a teaspoon) to make an indentation in the center of each cookie.

Fill each indentation with about ½ teaspoon of the pineapple‑lemon preserve mixture.

Optional: Freeze the cookies for 10 minutes or chill in the refrigerator for 30 minutes. This helps them hold shape better in the oven.

Remove about 12 cookies at a time (if chilled) and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 17‑19 minutes, or until the coconut turns golden brown on the edges.

Let the cookies cool on the pan for several minutes, then transfer to a wire rack to cool completely.

Repeat with the remaining dough. Store the fully cooled cookies in an airtight container.