Spring meets the tropics with these Guava-Berry Coconut Cookies! A cream cheese sugar cookie, folded with tropical coconut and glazed with strawberry guava
Spring… Can you feel it? It’s in the air, folks. Buds of spring are everywhere, and I for one am delighted. Spring means longer days. Warmer days. It means more outings. I sort of hibernate in winter and on weekends I rarely leave the house. It’s too cold! But Spring… Spring is everything. The trees blossom in hues of pink, white, and lavender. I love taking bike rides around our local park, marveling at richness of it and knowing that soon those very same blossomed trees will grow rich green leaves. In spring, we rid ourselves of layers and sport lighter jackets. We break out the colorful cardigans. Color is everywhere.
It is with color and spring in mind that I baked these Guava-Berry Coconut Cookies.
Flow with me… We need to talk about this.
This cookie is my new favorite. The dough is mixed with both butter AND cream cheese *gasp* It’s a rolled cookie dough that is fantastic to work with. I added sweetened flaked coconut for a bit of tropical flare. This dough does require some cooling time, but that’s OK. Unlike some rolled cookie doughs, this dough produces soft cookies even when you reroll the scraps. My trick is to gather all the scraps and flatten the dough to a square handling it as little as possible.
The cookies bake in the oven for 7-9 minutes. They’re fantastic. Soft and chewy with a hint of coconut.
Do you know what works with soft-baked coconut flavored cookies? A strawberry guava glaze! I made a quick glaze of pureed strawberries and guava paste. Strawberries are on sale right now and you can find guava paste in the international section of your local supermarket. Add a splash of vanilla extract and enough confectioners’ sugar to thicken it. The glaze is both sweet and tart. You can taste both the strawberry and the guava here. The glaze is spread on the surface of each cookie and allowed to set a bit. Turn these into sandwich cookies if you can’t wait for glaze to set. I won’t get mad.
With about 80 cookies per batch these cookies easily feeds a crowd. Guava Berry Coconut Cookies are spring meets the tropics meets party in your mouth. You’d be hard-pressed to find a better spring cookie.
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Spring meets the tropics with these Guava-Berry Coconut Cookies! A soft cream cheese sugar cookie, folded with tropical coconut and glazed with tart strawberry guava!
- 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 Full fat cream cheese at room temperature
- 1 1/4 cups Granulated sugar
- 1 large Egg
- 1 tablespoon Vanilla bean paste
- 3/4 cup Sweetened flaked coconut
- 1 cup Sliced strawberries
- 1/4 cup guava paste
- Splash of vanilla extract
- 3/4-1 cup Confectioners’ sugar
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. Add the egg, followed by the vanilla bean paste and beat until combined. Stop mixer and scrape the bowl.
Turn the mixer speed to low and add the flour all at once. Beat until just combined. Remove bowl from the mixer and fold in the sweetened flaked coconut. Divide the dough in four parts and wrap in plastic wrap. Chill the dough in the freezer for at least an hour.
Preheat the oven to 350° Fahrenheit. Line two cookie sheets with parchment paper. Generously sprinkle your counter or workspace with all-purpose flour. Remove one piece of dough from the fridge. Place over your floured surface and roll the dough to about 1/8 inch thickness. Use a bench cutter or a large spatula periodically to ensure dough does not stick to the surface.
Cut dough with a lightly floured round cutter (I used a fluted round cutter). Place about 1 inch apart on the parchment lined cookie sheets. Gather the scraps, wrap in plastic wrap and place in the refrigerator to chill. Repeat with remaining dough.
Place in the oven and bake for 7-9 minutes until the cookies are a very light golden brown and set.
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.
Blend the strawberries and guava paste on high speed until combined. Pour the strawberry-guava mixture in a medium bowl. Add the vanilla extract and confectioners’ sugar. Whip vigorously until combined. Place in the fridge until ready to use.
Before serving, spread the glaze on the center of each cookie with a teaspoon. You can cover the entire surface of the cookie, or just the center. Allow the glaze to set a bit before serving.
Store cookies in between squares of parchment paper in a tightly sealed container. Since the glaze doesn’t set completely, I suggest filling these cookies the same day you plan to serve.