Guava Coconut Thumbprint Cookies Recipe

Introduction

Guava Coconut Cookies bring a delightful tropical twist to your cookie jar with their tender buttery base, sweet guava jam centers, and a crunchy coconut coating. These treats are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 3 sticks of butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon fine salt
• 1 tablespoon vanilla extract
• 3 eggs, divided
• 3 cups all-purpose flour
• 1 cup guava jam
• 10 oz shredded coconut

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Remove the butter from the fridge to bring it to room temperature.
2. Step 2: In a large bowl, cream together the butter, salt, granulated sugar, and brown sugar with a handheld mixer until fluffy.
3. Step 3: Add the vanilla extract and one egg to the butter mixture. Mix well, scraping down the sides of the bowl to ensure even incorporation.
4. Step 4: Gradually add the flour to the wet mixture. Mix on medium-low speed just until the dough becomes crumbly and starts pulling away from the bowl’s sides.
5. Step 5: Use a rubber spatula to gently finish mixing the dough until it comes together. Wrap the dough in plastic wrap and chill it for 30 minutes.
6. Step 6: Set up three stations: one bowl with two beaten eggs, one with shredded coconut, and a greased baking sheet.
7. Step 7: Using a tablespoon, portion the chilled dough into small balls. Dip each ball into the beaten eggs, then roll it gently in the shredded coconut, pressing the coconut slightly into the dough.
8. Step 8: Place the coated dough balls on the baking sheet. Use your thumb to create a shallow indentation in each ball, being careful not to break the bottom.
9. Step 9: Fill each indentation with guava jam, making sure not to overfill to prevent spilling.
10. Step 10: Bake in the preheated oven for 20 minutes, until the edges start to turn golden. Allow cookies to cool before serving.

Tips & Variations

• For extra flavor, toast the shredded coconut lightly before using it for rolling the cookies.
• Substitute guava jam with other tropical jams like mango or passion fruit for a different twist.
• If you prefer a firmer cookie, chill the dough longer before shaping.
• Avoid overfilling the thumbprints to prevent the jam from spilling over while baking.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them up to 5 days. Warm them briefly in the oven or microwave before serving to soften the jam and refresh the coconut texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen guava jam for this recipe?

Yes, just make sure to thaw the guava jam fully before using so it’s easy to spoon into the cookies.

Is shredded coconut essential, or can I use desiccated coconut?

Shredded coconut provides a nice texture and appearance, but desiccated coconut can be used in a pinch. Keep in mind the texture will be finer and less chewy.

Guava Coconut Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

These Guava Coconut Cookies are a delightful treat combining the tropical flavors of guava jam and shredded coconut with a buttery, tender cookie base. Perfectly baked until golden, they feature a thumbprint filled with sweet guava jam and a crispy coconut crust, making them a delicious and unique dessert or snack.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cookie Dough

• 3 sticks (1 1/2 cups) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 teaspoon fine salt
• 1 tablespoon vanilla extract
• 3 large eggs, divided
• 3 cups all-purpose flour

Coating and Filling

• 1 cup guava jam
• 10 oz shredded coconut

Instructions

1. Preheat and Prepare Butter: Preheat your oven to 350°F (175°C) and take the butter out of the fridge to bring it to room temperature to ensure it creams well with the sugars.
2. Cream Butter and Sugars: In a large bowl, use a handheld mixer to cream together the softened butter, salt, granulated sugar, and light brown sugar until the mixture is light and fluffy. Add the vanilla extract and one egg, mixing thoroughly. Scrape down the sides of the bowl to ensure all ingredients are well incorporated.
3. Add Flour: Gradually add the flour to the butter mixture, mixing on medium-low speed just until the dough becomes crumbly and starts to pull away from the sides of the bowl.
4. Bring Dough Together: Using a rubber spatula, gently fold and mix the dough until it fully comes together into a cohesive ball. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes to firm up.
5. Prepare for Coating: Beat the remaining two eggs in a bowl. Place the shredded coconut in a separate bowl and grease a baking sheet to prevent sticking.
6. Shape and Coat Cookies: Using a tablespoon, scoop small portions of the chilled dough into balls. Dip each ball into the beaten eggs, then roll it gently in the shredded coconut, pressing slightly to ensure the coconut adheres well.
7. Form Thumbprints and Fill: Arrange the coconut-coated dough balls on the greased baking sheet. Use your thumb to create an indentation in the center of each ball, being careful not to break the base. Fill each indentation generously with guava jam, taking care not to overfill.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for about 20 minutes, or until the edges and coconut are lightly golden and the jam is set.
9. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They taste best fresh but can be stored for a couple of days.

Notes

• Ensure butter is at room temperature for best creaming results.
• Do not overfill the jam in the thumbprint to prevent spilling during baking.
• Use fresh or frozen guava jam for authentic tropical flavor; homemade jam works well too.
• Store cookies in an airtight container at room temperature for up to 2 days.
• If you prefer a softer coconut coating, lightly toast the shredded coconut before rolling.

Keywords: Guava cookies, coconut cookies, thumbprint cookies, tropical cookies, baked cookies, guava jam cookies