I tweaked these cookies from my favorite thumbprint cookie recipe. The idea came to me when I did the macarons for the Daring Baker’s challenge, I have lots of leftover kaya, I used it as centers/filling for these cookies.

These are really good cookies, one of my tweaks that I’m really proud of, I also make this with dulce de leche center and it was a hit, I got lots of orders for it last Christmas season. I’m sharing my recipe with you…

In case you’re wondering what kaya is, kaya is a yummylicious Malaysian coconut and egg jam. It is very similar to our very own coconut jam in the Philippines but kaya is creamier and richer and I have to admit much yummier.

It’s the egg yolks that makes the difference which can be scary to some people as egg yolks have high cholesterol content; I was overwhelmed too by the amount (of yolks) in the recipe but it’s the reason why I made it in the first place..I had extra yolks that I didn’t want to go to waste and I’m glad I did it because it lead me to this delicious cookie recipe :)

High cholesterol or not, remember: too much of anything is not good…eat these cookies with moderation

If you don’t have time to make kaya, you can substitute dulce de leche, store-bought or homemade (better).

COCONUT THUMBPRINT COOKIES with KAYA
tweaked from Good Housekeeping Perfect Desserts

Ingredients
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter ( or margarine), softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
3 tablespoon milk
dessicated coconut for dredging

1/2 cup kaya or dulce de leche

Here’s how:
Preheat oven to 350F degrees. Combine flour, baking powder and salt on a wax paper ( for easier pouring ). In a large boel with mixer at high medium speed, beat sugar and butter until creamy. Add egg, milk and vanilla; beat until well blended. Reduce speed to ,low; beat in flour mixture just unitl blended.
Drop about a rounded measuring tablespoon of dough into the dessicated coconut, roll until dough is evenly coated with coconuts, place onto ungreased baking sheet and bake 6 minuts. Remove cookie sheet from the oven. Working quickly, with greased rounded measuring teaspoon or large watermelon baller, gentkly press a small indentation in the center of each cookie, making sure not to press all the way through. Fill each indentation wwith rounded 1/2 teaspoon of kaya or dulce de leche.

Return cookies to oven and bake 12-14 minutes longer or until edeges are browned. Transfe cookies to a wire rack to cool. Serve with tea or coffee!

KAYA ( Malaysian Coconut and Egg Jam)

Ingredients
2 cups coconut milk
5 egg yolks
1 2/3 cups brown sugar
1/2 teaspoon sea salt/coarse salt
1/2 teaspoon clear pandan essence

I cooked 2 cups of pure coconut milk with the yolks , 1 2/3 cup brown sugar, 1/2 teaspoon coarse salt and 1/2 teaspoon of pandan essence until it’s thick. To test for doneness, it should fall off relutantly from the spoon or if it coats the back of a spoon, you know it’s ready. It’s up to you how you want your kaya consistency; cook it a bit longer if you want it really thick. Cool completely before using. Store excess in a jar and keep in the fridge for about two weeks.

♥ Thanks for reading and have a nice day!! :) ♥

You may also want to see these:

• Coconut Bread Thu 05 Nov 2009
• The Daring Bakers' October Challenge: FRENCH MACARONS Tue 27 Oct 2009
• French Coconut Pie Wed 18 Aug 2010
• Banana Cake with Dulce de Leche Topping Thu 25 Mar 2010
• Banana Coconut Black & White Choco Chips Muffins Thu 18 Feb 2010
• Dulce de Leche Candies (Yema) Sat 03 Oct 2009
• Chocolate Thumbprint Cookies Sun 27 Sep 2009
• Jambalaya Mon 31 Aug 2009