{Recipe: Key lime coconut sables w/ white chocolate passionfruit glaze}

After getting my new beautiful shiny Kitchenaid this week, I had been contemplating what to make first. I knew I wanted to make something where I could test the butter and sugar creaming and something easy to bring to work to share…

I looked in my fridge and found a leftover bag of key limes from our Halloween party and a found small container of passionfruit ganache in the freezer. After a quick search on the web…a solution! Key lime coconut sables with white chocolate passionfruit glaze

*Sorry no photos of me making the cookie dough.. I was too busy trying to get acquainted with my new mixer friend*

Here they are after shaping the dough into two logs and chilling in the fridge for a couple of hours, then sliced into 1/4″ slices..

(Btw, I bought this Silpat mat last week to replace my cheap silicone mat I got from Superstore.. OMG.. where has this product been all my life!!)

…flecks of bright green lime zest flecked throughout the dough..

..15 minutes in the oven at 350F.. and voila! Make sure to space these cookies out about 1″, cause they do spread.. When they’re cooled, spread on your white chocolate glaze and sprinkle some shredded coconut on top..

A crisp thin cookie, almost reminiscent of a tuile. With a slight chewy crunch from the coconut. I loved the mix of the zesty citrus peel with the exotic creamy passionfruit glaze.. a very tropical combination..

…perfect with a cup of coconut green tea

Key Lime Coconut Sables with White Chocolate Passionfruit Glaze

Recipe adapted from Joy the Baker’s Citrus Sables

  • 1 cup softened at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup confectioners’ sugar, sifted before measuring
  • zest of 8 small key limes
  • 1/2 teaspoon salt, preferably sea salt
  • 2 large egg yolks, preferably at room temperature
  • 1 cup all-purpose flour + 3/4 cup whole wheat pastry flour (can use all- purpose only)
  • 1/4 cup unsweetened shredded coconut

For the decoration (optional):
Yellow sanding sugar (I wish I had green instead)

White chocolate passionfruit glaze:

  • 1/2 cup chopped white chocolate/chips
  • 3 tbsp passionfruit jam
  • zest of 4 key limes
  • unsweetened shredded coconut

1. Working in a mixer fitted with a paddle attachment, beat the butter at medium speed until it is smooth and very creamy. Rub the zest of the limes into the granulated sugar with your fingertips, creating a fragrant sugar.  Add the sugars and salt to the butter and continue to beat until smooth and velvety, not fluffy and airy, about 1 minute. Reduce the mixer speed to low and beat in 2 egg yolks, again beating until well blended.

2. Turn off the mixer, pour in the flour and coconut, drape a kitchen towel over the mixer and pulse the mixer about 5 times at low-speed for 1 or 2 seconds each time. Take a peek; if there is still a lot of flour on the surface of the dough, pulse a couple of more times; if not, remove the towel. Continuing at low-speed, stir for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist. If you still have some flour on the bottom of the bowl, stop mixing and use a rubber spatula to work the rest of it into the dough. (The dough will not come together in a ball — and it shouldn’t. You want to work the dough as little as possible. What you’re aiming for is a soft, moist, clumpy dough. When pinched, it should feel a little like Play-Doh.)

3. Scrape the dough onto a work surface, gather it into a ball and divide it in half. Shape each piece into a smooth log about 9 inches long (it’s easiest to work on a piece of plastic wrap and use the plastic to help form the log). Wrap the logs well and chill them for at least 2 hours. The dough may be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

4. When ready to bake, center a rack in the oven and pre-heat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper and keep it at the ready.

5. To decorate the edges of the sables, place one log of chilled dough on a piece of waxed paper and sprinkle the entire surface of the log with sugar. Trim the ends of the roll if they are ragged and slice the log into 1/4-inch-thick cookies.

6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 15 minutes, rotating the baking sheet at the halfway point. When properly baked, the cookies will be light brown on the bottom, lightly golden around the edges and pale on top. Let the cookies rest 1 or 2 minutes before carefully lifting them onto a cooling rack with a wide metal spatula. Repeat with the remaining log of dough. (Make sure the sheet is cool before baking each batch.) When cookies are cool, spread on the glaze with a palette knife and sprinkle with coconut.

*I think next time I’ll toast the coconut before sprinkling the tops for some added flavour and colour – these cookies were well received at work when I brought them in 🙂

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