Coconut Sablé cookies with cocoa nibs and lime


Howdy from Texas! I’m spending the days catching up with friends and family, exploring the ranch with the kids, and eating way too much Tex-mex. I’m excited to share this unique cookie recipe, delicious on its own or even more irresistible if filled with chocolate cream. I wish you all a very sweet holiday season, which will be even sweeter if you share these cookies with your loved ones!

Coconut Sablé cookies with cocoa nibs and lime

  • 1 stick (113 g) butter, softened at room temperature
  • 1/2 cup plus 1 tablespoon (110 g) white sugar
  • 1 pinch of salt
  • 1 egg
  • 1 cup all-purpose flour
  • 2 cups (110 g) finely-shredded coconut
  • 1/3 cup (40 g) cocoa nibs
  • grated zest of 1 lime
  • chocolate-hazelnut spread, or home-made ganache (optional)

Beat together the butter, sugar and salt for about 2 minutes, until it is light and fluffy. Add the egg and continue to beat slowly until well mixed. In a separate bowl, stir together the flour, shredded coconut, cocoa nibs and lime zest. Add the flour mixture to the egg-butter mixture and stir with a rubber spatula until well combined. Roll out two disks of dough (about 1/5 inch thick) between sheets of parchment paper, then transfer the disks to the refrigerator to cool for at least 2 hours before baking.

When ready to bake, preheat oven to 340°F (170°C). Cut cookies into desired shapes using cookie cutters and transfer to a parchment-lined baking sheet. Bake cookies in preheated oven for 12 minutes. Let cool before spreading with chocolate spread and making into little irresistible sandwiches.

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