Toasted Coconut Sablés
Buttery sablé cookies with coconut folded into the dough and finished with a topping of toasted coconut flakes.
Ingredients
sweetened shredded coconut (lightly packed, plus about ¾ cup for topping)
½ cup
unsalted butter (softened)
16 tablespoons (2 sticks)
sugar
2⁄3 cup
large egg yolk
1
natural coconut flavoring
½ teaspoon
pure vanilla extract
½ teaspoon
all-purpose flour
2 cups
salt
¼ teaspoon
Instructions
1
PLACE
Place 1/2 cup of the coconut flakes in a small heavy skillet over medium heat. Toast the coconut, stirring frequently, for about 6 minutes, until most of the coconut is golden brown. Immediately spread the coconut on a cutting board to stop the cooking; chop into small bits with a chef's knife.
2
USING
Using an electric mixer, beat the butter in a large bowl until creamy. Add the sugar and beat until fully blended. Beat in the egg yolk, then add the coconut flavoring and vanilla extract. On low speed, mix in the toasted coconut, flour, and salt until just combined. It will appear crumbly but feel moist when pinched. Gather the dough into a ball, then divide in half.
3
WORKING
Working with one half of the dough at a time on a surface lightly dusted with flour, knead it briefly into a rough log, then roll back and forth to form a smooth cylinder about 9 inches long and 1.25 to 1.5 inches in diameter. Wrap the dough logs in plastic wrap and secure with a layer of foil. Repeat with the remaining dough. Chill the dough logs for several hours or until firm.
4
PREHEAT
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5
WORKING
Working with one log at a time, slice the dough into 1/3-inch-thick rounds and arrange on the prepared baking sheet, spacing about 1.5 inches apart. Press about 3/4 teaspoon of the remaining coconut onto the top of each cookie. Bake for 14 to 16 minutes, until the coconut on top is a nice golden brown. Carefully transfer the cookies to a rack to cool.
