Guava Berry Coconut Thumbprint Cookies
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
48 cookies
-
Calories
116 kcal
-
Course
Baked Goods
-
Cuisine
American
Guava Berry Coconut Thumbprint Cookies
Report
Spring meets the tropics with these Guava-Berry Coconut Cookies! A soft cream cheese sugar cookie, folded with tropical coconut and filled with tart strawberry guava!
Share:
Ingredients
For the Cookies:
- 3 1/4 cups all-purpose flour spooned into measuring cup
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter (at room temperature)
- 8 ounces cream cheese (at room temperature)
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup sweetened flaked coconut
For the Guava Berry Filling:
- 1/3 cup strawberry jam
- 1/3 cup guava paste
Add to Shopping List
Instructions
Bake the cookies:
- In a medium bowl, combine all-purpose flour, salt, and baking powder. Whisk quickly to combine and set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, over medium/high speed, beat the butter, cream cheese, and granulated sugar until light and fluffy. This should take about 2-3 minutes. Scrape the sides of the bowl as needed.
- Add the egg, followed by the vanilla and beat until combined. Stop mixer and scrape the bowl. Beat again until well blended.
- Turn the mixer speed to low and add the flour mixture all at once. Scrape the sides of the bowl as needed. Beat until just combined. Add the coconut and mix just until combined.
- Roll dough balls about 1 1/2" thick. Place them on parchment paper lined baking sheets (or a baking sheet with a silicone mat). Indent the center of your cookie with your thumb to create a well for the jam.
- Freeze the dough for 30 minutes or refrigerate for an hour.
- In a small bowl, combine the guava paste and strawberry jam, mixing until the paste is smoothed out and combined well with the jam.
- Preheat the oven to 350° Fahrenheit.
- Spoon about a teaspoon (or a little less) of jam into the center well of each cookie.
- Place in the oven and bake for 12 minutes until the cookies are set. We do not let the cookies get browned so that they stay soft.
- Remove cookies from oven and allow to cool in the cookie sheets for about 5 minutes, then transfer to a wired rack to cool completely.
- Store in an airtight container.
Notes
- The calories shown are based on the recipe making 48 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
46mg
(2%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
195IU
(4%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 46mg | 2% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
