One of the greatest thing about the holidays is definitely the cookies. We are talking about all kinds of cookies. The traditional chocolate chip, white macadamia, sugar cookies, ginger bread cookies, and really we would eat anything that comes in the shape or even remotely smells like a cookie.
Today we want to introduce you to the Guava Coconut Cookie. It lives somewhere in the family of a sugar cookie, but it has a little pool of guava and it is dipped and baked with shredded coconut. It is out of this world delicious in the way only something so simple can be.
For those of you worried about the coconut- the taste is understated and it does give it just the right balance with the guava. I would definitely give it a try with the coconut, and if you aren’t a fan you can make them without the coconut dip.
Let’s get baking.
Guava Coconut CookiesCourse: DessertCuisine: Cuban AmericanDifficulty: Easy
3 sticks of butter
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon fine salt
1 tablespoon of vanilla
3 eggs, divided
3 cups of flour
1 cup of guava jam
10 oz of shredded coconut
- Preheat oven to 350 degrees. Take your butter out of the fridge so it comes to room temperature.
- In a large bowl, cream together the butter, salt and sugar with a handheld mixer. When it is fluffy add the vanilla and only 1 egg. Scrape down the sides of the bowl to make sure everything is incorporated.
Add the flour to the butter mixture. Mix on medium/low just until the dough is crumbly and starting to come away from the sides.
- Then with a rubber spatula, gently finish mixing the dough until it comes together. Wrap in plastic wrap and chill for 30 minutes.
- Set up a bowl with two beaten eggs, another bowl with the coconut and a greased baking sheet.
Using a tablespoon, separate the dough into small balls. Then dip each ball into the egg and gently roll it in coconut. (Press the coconut into the dough slightly)
- Place the balls onto the cookie sheet and make a thumbprint in each one. Make sure not to break the bottom. Fill with guava jam into each indentation, but do not overfill. Bake for 20 minutes.
They will keep for a couple of days but freshly baked they are the best.