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.
