Preheat your oven to 180C (355F) and line two baking trays with baking paper.
Prepare the dry ingredients. Place the flour, desiccated flour, and baking powder in a large mixing bowl and whisk to mix well. Set aside.
In a large mixing, beat the butter and sugars (caster/brown) until light and creamy. Remember to scrape down the sides and the bottom of the bowl. Add the eggs and beat until well mixed. Add the vanilla and repeat.
Fold in half of the dry ingredients into the butter mixture and stop folding as soon as the ingredients come together. Repeat with the remaining dry ingredients.
Using an ice cream scoop (around 2 tbsp), scoop up some cookie dough and roll it into a firm ball. Place the ball into some desiccated coconut to cover it all over. You should be able to make around 15-17 cookies. Press the centre of the cookie with your thumb to make an indent in the middle and to flatten the cookies. Place around 1/2 tsp of the jam of your choice in the middle of the cookies. Bake for around 11-13 minutes.
Transfer to a cooling rack and let it come to room temperature before serving. Place in an airtight container at room temperature for up to 3 days and in the fridge for up to a week.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.