Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Coconut Guava Thumbprint Cookies
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 128
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 23
- Sodium
- 77
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
Ingredients
1 1/4 cups grated sweetened coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2/3 cup guava
Directions
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- Place the grated coconut in a shallow bowl and set aside.
- Combine the flour, baking soda, salt and oats in a large mixing bowl.
- In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
- To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.