1. – Preheat oven to 350°F and line baking sheets with parchment paper.

2. – In a large bowl, cream together the butter and granulated sugar until light and fluffy.

3. – Beat in the egg and vanilla extract.

4. – In a separate bowl, whisk together the flour and salt.

5. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. – In a small saucepan, combine the diced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the apples are softened and the mixture is thickened, about 10 minutes.

7. – Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. – Make a small indent in the center of each dough ball and fill with a teaspoon of the apple mixture.

9. – Bake for 12-15 minutes, until the edges are lightly golden.

10. – Remove from the oven and immediately sprinkle the shredded coconut over the tops of the cookies.

11. – Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.