Mix salt, sugar, flour and coconut. Stir the slightly soft butter with the egg yolk and add the flour-coconut mixture.
Mix everything well and quickly knead into a smooth dough. Wrap in plastic wrap and rest in the refrigerator for an hour.
On a floured surface, shape the dough into a roll (2 cm ø) and cut it into slices about 1 cm thick. Shape the discs into balls and place them on a tray lined with parchment paper. You should keep a distance of 4 cm between the cookies. Use a wooden spoon to make a dent in each cookie.
Pipe a small amount of quince jelly into the cavity using a piping bag. The bulge must not be completely filled! Bake the cookies in a preheated oven at about 180°C. They should be golden brown. They should be nice and golden.
Remove the cookies from the oven. Warm the rest of the quince jelly. Fill the half-filled bulge of the cookies with the quince jelly.
The jelly may protrude a little bit over the edge of the cookie, it will look like an eye. Lightly dust the edge of the cookie with powdered sugar. A very tasty delicate pastry. It should be left for a day after baking so that the jelly can set. Only then put it in the tin.
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