A double dose of coconut and sugar-free jam ensure these delights won’t last long

1 Heat oven to 350°F. Coat baking sheets with cooking spray. On medium speed, beat butter and sugar substitute until smooth. Beat in flour, coconut and extract until combined.

2 Using 1 Tbs. per cookie, roll dough into balls. Place 11⁄ 2" apart on baking sheets. Using finger, press indentation into centers of balls. Bake until golden, 10–12 min. Let cool 2 min. Transfer from pans to racks; cool. Sprinkle cookies with sugar substitute. Fill indentation in each cookie with about 1⁄2 tsp. jam.