▶︎ Summary

Summary

Yield
cookies
SourceAdapted from Martha Stewart website
Prep time35 minutes
Cooking time40 minutes
Total time1 hour, 15 minutes

▶︎ Description

Description

These sunny thumbprint cookies are a riff on classic Australian Lamingtons—small cubes of sponge cake layered with jam, dipped in chocolate, and coated with coconut flakes. The soft, chewy cookies are made from an easy dough that comes together with just a bowl and whisk.

Type: 
Cookies
Difficulty: 
Challenging

▶︎ Ingredients

Ingredients

8 tablespoons
unsalted butter (1 stick)
1⁄3 cup
sweetened condensed milk
1⁄2 teaspoon
vanilla extract
1⁄2 teaspoon
salt
1⁄4 teaspoon
baking powder
1⁄2 cup
unsweetened finely shredded coconut
4 ounces
semisweet baking chocolate (such as Baker's, chopped)
1⁄2 cup
orange marmalade (or other flavor jam, such as pineapple, strawberry, or a combination)

▶︎ Instructions

Instructions

  1. In a bowl, whisk together butter, condensed milk, vanilla, salt, and baking powder until thoroughly combined. Add flour, stirring with a spoon until a dough forms. Cover and refrigerate until firm enough to handle but still tacky and not too stiff, about 30 minutes. You can use a fork if you don’t have a whisk.
     
  2. Preheat oven to 350°F. With dampened hands (to prevent sticking), roll level tablespoons of dough into balls. Toss in coconut, pressing gently to adhere. Transfer to a parchment-lined baking sheet, spaced 1 inch apart. Press each center with a thumb or finger to create a deep indentation.
     
  3. Bake until cookies are just set and golden on bottoms but still soft, about 10 minutes. Press down centers again, if needed. Let cool completely on sheet. Melt chocolate in a bowl set over a double boiler, or in a microwave on low. Dip bottoms of cookies in chocolate and return to parchment-lined sheet, bottom-sides down.
     
  4. Bring marmalade to a boil in a small saucepan; strain. While still warm, spoon about 3/4 teaspoon into center of each cookie. Refrigerate until chocolate and marmalade are set, at least 30 minutes. Set cookies can be refrigerated in an airtight container up to 3 days.

 

▶︎ Notes

Notes

After baking, simply dollop your favorite preserves in their centers and round up your closest mates for tea.

Cooking time includes chilling and baking times.

Changing the recipe size does not change the instructions.  Specific ingredient amounts in the instructions will need to be adjusted accordingly.

Updated October 24, 2023