Thursday, March 28, 2024
HomeDessertBakingCoconut Thumbprint Cookies with Kaya

Coconut Thumbprint Cookies with Kaya

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 fresh 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!! 🙂 ♥

Coconut Thumbprint Cookies with Kaya

Olive
No ratings yet

Ingredients
  

Instructions
 

  • 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!
Tried this recipe?Let us know how it was!

 

Previous article
Next article

Recently Updated Recipes

Most Popular Recipes of the Day

Mojo Potatoes

Japanese Cotton Cake

Simple Fish Gumbo

- Advertisment -

Most Popular Recipes for the past 2 days

Most Popular Recipes of the Week

Most Popular Recipes of All Time

Sukiyaki (すき焼き)

♥Tiramisu!♥

Easy Bechamel Lasagna

Mojo Potatoes