Scoop out about 1 1/2 tablespoons of cookie dough using a medium cookie scoop
or measuring spoons. Roll each bit of cookie dough into a ball and roll in the coconut-sesame mixture. Place all rolled cookie dough on prepared baking sheet, with about 1 1/2 inches of space in between. Flatten the cookie dough slightly and create a small indentation in the center. I used my pestle for this, but you can also use your thumb. Fill each indentation with 1/2 teaspoon of jam or lemon curd.