Prepare the Cookie Dough: In a large mixing bowl, beat one egg with a pinch of salt until well combined.

Add 8 grams of vanilla sugar and 60 grams of granulated sugar to the bowl. Mix until the sugars are fully dissolved and the mixture is slightly frothy.

Stir in 2 tablespoons of cornstarch, followed by 50 ml of vegetable oil and 2 tablespoons of yogurt. Mix until the ingredients are well incorporated.

Add the Dry Ingredients: Sift in 250 grams of all-purpose flour and 1/2 teaspoon of baking powder. Mix gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; the dough should be soft but not sticky.

Shape and Fill the Cookies: Divide the dough into small, even-sized balls. Flatten each ball slightly and make a small indentation in the center using your thumb or the back of a spoon.

Fill each indentation with a small spoonful of apricot jam. Sprinkle 2 tablespoons of desiccated coconut over the top of each cookie for added flavor and texture.

Bake the Cookies: Place the cookies on a baking tray lined with parchment paper, ensuring they are evenly spaced.

Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the edges are lightly golden.

Finish and Serve: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Dust the cooled cookies with powdered sugar for a final touch of sweetness. Enjoy your soft, melt-in-your-mouth apricot jam cookies with a cup of tea or coffee!