Florida Orange-Coconut Marmalade Thumbprint Cookies
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Some cookies are made for a particular season. These sunny Orange-Coconut Marmalade Thumbprint Cookies bring a little Florida warmth to the table throughout the year.
Each buttery cookie is coated with coconut and filled with Davidson of Dundee Orange-Coconut Marmalade. The marmalade brings bright citrus flavor, tender pieces of orange peel, and just enough coconut to make these cookies feel more distinctive than an ordinary jam thumbprint.
They are lovely with afternoon coffee, easy to share at church or family gatherings, and especially attractive on a holiday cookie tray.
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 large egg white
- 1 teaspoon water
- 1 cup sweetened shredded coconut
- ⅔ cup Davidson of Dundee Orange-Coconut Marmalade
Instructions
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Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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Using an electric mixer, beat the softened butter and sugar until light and creamy, approximately two to three minutes.
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Mix in the egg yolks, vanilla, and optional coconut extract.
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Add the flour and salt. Mix on low just until a soft dough forms. Avoid overmixing.
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Cover and refrigerate the dough for approximately 30 minutes. This helps the cookies hold their shape while baking.
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Whisk the egg white with one teaspoon of water in a small bowl. Place the shredded coconut in a separate shallow bowl.
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Roll the chilled dough into one-inch balls. Lightly dip each ball into the egg-white mixture and then roll it in coconut.
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Arrange the cookies approximately two inches apart on the prepared baking sheets. Use your thumb or the back of a rounded measuring spoon to make a well in the center of each cookie.
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Fill each well with approximately ½ teaspoon of Orange-Coconut Marmalade. Do not overfill, as the marmalade will spread slightly as it warms.
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Bake for 14–17 minutes, or until the coconut and bottom edges are lightly golden.
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Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack.
Yield: Approximately 24 cookies.
A Florida Twist on a Familiar Cookie
Traditional thumbprint cookies are often filled with raspberry or strawberry jam. Orange-Coconut Marmalade gives the familiar cookie a distinctly Florida personality.
The mild bitterness of orange peel balances the sweetness of the cookie, while coconut adds texture and a warm tropical finish. The colorful marmalade centers also make the finished cookies especially attractive for gift boxes and dessert trays.
Helpful Baking Tips
- Chill the dough so the cookies do not spread too quickly.
- Make a fairly deep indentation without pressing through the bottom.
- Avoid overfilling the centers.
- If the indentation rises during baking, carefully reshape it with a small spoon while the cookie is still warm.
- Separate stacked cookies with parchment or wax paper to protect the marmalade centers.
Serving and Gifting Ideas
Serve these cookies with coffee, hot tea, or a cold glass of milk. For gifting, arrange them in a bakery box lined with parchment paper and finish it with an orange ribbon.
They also make a cheerful addition to Thanksgiving dessert tables, Christmas cookie exchanges, Florida-themed gift baskets, and hostess gifts.
Made with a Taste of Florida
Davidson of Dundee has been making small-batch citrus candies, jellies, and marmalades in Florida since 1967. Orange-Coconut Marmalade brings together two flavors that naturally feel at home in the Sunshine State—and gives this classic cookie a bright new center.