Preheat oven to 325º.

Combine the flour, oats, baking soda and salt in a small bowl and set aside.

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Add flour mixture and mix until combined.

Put the coconut in a shallow bowl or pie plate.

Roll one tablespoon of dough (I used a #50 scoop) into a ball. Roll in the coconut to coat, then place in the cup of a greased mini muffin tin.

Bake for 12 - 15 minutes until the cookie is starting to brown and firm up.

Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with a teaspoon of jam.

Return to the oven and bake for an additional 5 minutes, or until cookies are firm and lightly browned on the sides. Remove to wire racks to cool.