YIELD: about 15 cookies
In a stand mixer bowl fitted with the paddle attachment, beat the butter, sugar, guava powder, and salt until creamy.
Beat in the egg yolk, coconut extract, and food coloring. Add the flour and beat on low until just combined.
Scoop the dough into 1-tablespoon (15g) scoops and roll into balls. Toss to coat in the shredded coconut, squeezing to help the coconut stick to the dough.
Arrange the cookies on a parchment-lined sheet pan (they can all fit on one tray).
Using a chopstick, make a heart well in the center of each ball. (This will flatten the dough to a 1 1/2-inch diameter. The heart well should be about 1-cm deep.)
Add some guava jam into each of the heart-shaped wells. Refrigerate for 20 minutes.
Meanwhile, preheat the oven to 350 F.
Bake until just barely golden around the edges, about 15 minutes.
Transfer the pan to a wire rack and let cool 10 minutes. Transfer cookies directly to the rack and cool completely.
Photo: Linda Xiao | Props: Ashleigh Sarbone | Stylist: Molly Wenk