Ingredients
1 stick unsalted butter, softened
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon baking powder
1 cup unbleached all-purpose flour
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 or strawberry, or a combination
Preparation
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.
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.
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.
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.
