I have friends (Hi Cathy and Mike!) that packed up a couple of years ago and left Los Angeles for Austin, TX. Rarely does a day go by where I don't miss them and still wish they lived here. Selfish, I know! I consider myself a lucky girl to have them in my life, even if they don't live 15 minutes away anymore.
One of the bonuses of living in Los Angeles is there being a good chance that you'll have a fruit tree in your backyard. Though not nearly as numerous as the groves once were years ago before L.A. became so populated, you'll still find them. I just noticed a couple of days ago that a house two doors down has a pomegranate tree (and they're looking close to ripe!). I'm considering being a friendly neighbour and getting to know them and get some fruit off that tree. But, back to my original point. Cathy and Mike's backyard had fruit trees, including a guava tree. Two summers ago, I came home after one visit with a massive amount of guava and not a clue as to what to do with it. I finally decided on cookies, nothing fancy, but that would showcase the guava. I had some desiccated coconut on hand and thought it would make for a tropical treat. Those cookies were delicious and popular.
I still had guava nectar in the freezer and thought of those cookies last week. I also had coconut, so I thought I'd give the cookies another go-round because I hadn't made them in well over a year. Yeah, they are still fabulous. But do me a favour, okay? Don't tell the people I work with. I don't always share. This batch stayed with me, (except for a dozen that I did part with. Hello, willing new tester!). I know, I know...selfish! I think you would be too.
(Adapted from Thick White Cookies by Jean Pare in 'Company's Coming: Cookies')
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 tablespoons milk
1/2 cup guava nectar
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 cup desiccated coconut
1/2 teaspoon salt
Pre-heat oven to 375 degrees. Cream butter and sugars until light and fluffy. Beat in egg. Add milk, vanilla and guava nectar. Mix until well-combined. Combine all dry ingredients and mix to incorporate. Add in thirds to butter and sugar until mixed in. Turn dough onto floured surface and roll to 1/4 inch thickness. Use whatever cookie cutter or biscuit cutter you like to form shapes. Bake for 8-10 minutes. Transfer to cooling rack. Will make roughly 2 1/2 dozen 2-inch cookies.
*You could probably use flake coconut, though I never have. I like the desiccated coconut because it gives it a tiny bit of crunch. You can also sprinkle sugar on top of the cookies before baking. These will puff up considerably because of the cream of tartar, so unless you want little cookie pillows, do be sure to roll the dough out to 1/4 inch.