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. Scrape the sides of the bowl as needed.
• Add the egg, followed by the vanilla and beat until combined. Stop mixer and scrape the bowl. Beat again until well blended.
• Turn the mixer speed to low and add the flour mixture all at once. Scrape the sides of the bowl as needed. Beat until just combined. Add the coconut and mix just until combined.
• Roll dough balls about 1 1/2" thick. Place them on parchment paper lined baking sheets (or a baking sheet with a silicone mat). Indent the center of your cookie with your thumb to create a well for the jam.
• Freeze the dough for 30 minutes or refrigerate for an hour.
• In a small bowl, combine the guava paste and strawberry jam, mixing until the paste is smoothed out and combined well with the jam.
• Preheat the oven to 350° Fahrenheit.
• Spoon about a teaspoon (or a little less) of jam into the center well of each cookie.
• Place in the oven and bake for 12 minutes until the cookies are set. We do not let the cookies get browned so that they stay soft.
• 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.
• Store in an airtight container.