These Coconut Guava Thumbprint Cookies are like buttery little tropical gems covered in coconut flakes and topped with a dollop of guava jam! | wildwildwhisk.com
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5 from 2 votes

Coconut Guava Thumbprint Cookies

These Coconut Guava Thumbprint Cookies are like buttery little tropical gems covered in coconut flakes and topped with a dollop of guava jam!
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 34
Author: Trang

Ingredients

For the cookie dough

  • 3/4 lb unsalted butter - soften
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 + 1/2 cup AP flour
  • 1/4 teaspoon salt

For egg wash and topping

  • 1 large egg
  • 1 tablespoon cream or milk
  • 3 cup unsweetened coconut chip
  • 6 tablespoon guava jam

Instructions

  • Let butter soften at room temperature before making the cookie dough.
  • Mix the flour and salt in a small mixing bowl thoroughly with a whisk.
  • Beat softened butter with sugar in the stand mixer mixing bowl with the paddle attachment until fluffy.
  • Add vanilla to the butter and continue to beat to combine.
  • Add the flour mixture to the butter and mix on low speed until the dough comes together.
  • Dump the dough out onto a lightly flour board and shape into a disk. Refrigerate for 30 minutes.
  • Meanwhile, add the coconut chip in a food processor and pulse until smaller flakes form. Dump into a large pie dish.
  • Beat an egg with a tablespoon of cream or milk to make egg wash.
  • Take the cookie dough out of the fridge, divide into 1 oz. portions. This will make about 34.
  • Roll each portion into a ball between your palms. Dip ball in egg wash and then roll in coconut flake.
  • Place on parchment line baking sheets about 2” apart.
  • Press down on each ball using the back of a teaspoon to make indentation, dip the teaspoon in flour each time to prevent dough from sticking.
  • Fill each indentation with 1/2 teaspoon of guava jam.
  • Preheat oven to 350°F and bake cookies for 20 minutes until coconut flakes are golden brown, one baking sheet at a time.
  • Let cookies cool on a wire rack completely before serving.

Notes

1. When you refrigerate the cookie dough, make sure you don’t leave it in the fridge too long that the dough becomes rock hard. You only need the dough to be cold enough so it is not melting in your palms as you roll it.
2. Store cookies in an air tight container on the counter up to 5 days.
3. I bought the guava jam at Sprouts. You can substitute another jam you have on hand.