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Guava Coconut Thumbprint Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/guava-coconut-thumbprint-cookies-recipe/