In a spacious bowl, ensconce the softened butter and granulated sugar. With a sturdy whisk or electric mixer, beat the mixture until it reaches a state of lightness and fluff, approximately 2 to 3 minutes.

Gently incorporate the egg and pure vanilla extract, allowing the flavors to meld into a smooth and rich emulsion.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually fold this mixture into the creamy union of wet ingredients.

In a small bowl, stir together the raspberry jam, sweetened shredded coconut, and finely chopped walnuts to create the filling.

Divide the soft dough into two equal halves, rolling each into a rectangle, roughly ¼-inch thick, nestled between sheets of parchment paper.

Spread the raspberry mixture over the dough rectangles, ensuring an even layer while leaving a small border.

Roll each rectangle into a tight log and wrap them in parchment paper, then chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment.

Slice the chilled logs into ½-inch cookies.

Place the cookies on the prepared sheets and bake for 10 to 12 minutes, or until the edges turn golden.

Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.