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Guava-Berry Coconut Cookies

Bring on the tropics with these Guava-Berry Coconut Cookies! A cream cheese sugar cookie, sweetened flaked coconut and a strawberry guava glaze. It’s about to get tropical!

Ingredients

Coconut Cream Cheese Cookies

  • 3 ¼ cup All-purpose flour spooned into measuring cup
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 cup 2 sticks Unsalted butter, at room temperature
  • 1 8 ounce package Full fat cream cheese, at room temperature
  • 1 ¼ cups Granulated sugar
  • 1 large Egg
  • 1 tablespoon Vanilla bean paste
  • ¾ cup Sweetened flaked coconut

Guava-berry filling

  • 1 cup Sliced strawberries
  • ¼ cup Sliced guava paste
  • Splash of vanilla extract
  • ¾ - 1 cup Confectioners’ sugar

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. 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. Make the guava-berry glaze: Blend the strawberries and guava paste in 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. Fill the cookies: Before serving, pour glaze in 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.