Jam Down Foodie

Cut butter into 16 pieces. Place in a small bowl and set in the freezer for about 30 mins.
In a food processor, add flour, frozen butter and salt. Pulse the mixture a few times until the butter is in pea sized pieces.
Add the water and pulse mix again until the butter pieces resemble coarse crumbs or cous-cous.
Dump the mixture onto a clean surface and begin pressing it all together into a ball (refer to video tutorial). Wrap dough in plastic wrap and let it rest in the fridge until your filling is prepared and set aside to cool.
Make the filling and set aside to cool. (see instructions for filling below)
After the dough has rested and the filling has cooled, remove from the fridge and cut into 8 equal pieces.
Preheat the oven to 350 degrees. (Do not place these into a cold oven)
Roll each dough piece into a ball using both hands. Roll out each dough piece with a rolling pin to about a ¼ inch thickness.
Pinch the edges to create a ridge that will hold the coconut filling. (see video tutorial) 
Fill each shell with coconut filling and top each one with ½ of a maraschino cherry.
Bake at 350 degrees on a lined baking sheet for 20-25 mins or until the coconut filling begins to slightly brown.
Filling Steps:

Add water to a saucepan on low heat.
Add sugar and dissolve in water. 
Add coconut and nutmeg to the sugar and water mix. Mix well.
You may also add 1 teaspoon of vanilla to the mixture.
Let the mixture cook for roughly 10 mins on low heat.
Add butter and let it melt while stirring the mixture vigorously.
Remove mixture from heat and allow to cool.