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Coconut Sable Cookies - heart shaped... perfect for Valentine's Day

Coconut Heart Shaped Sablé Cookie – Gluten Free

A delicious cookie for Valentine’s Day or whenever you want to create bakery quality cookies at home! Your choice of cookie cutter.

Coconut Sable Heart Shaped Cookies - These are Gluten Free!
Coconut Sable Heart Shaped Cookies – These are Gluten Free!

Yes, you can use regular flour too!
With a White Chocolate Glaze on half, top with Raspberry-Coconut mixture; no food coloring here!

Coconut Sable Cookies - heart shaped... perfect for Valentine's Day
Coconut Sable Cookies – heart shaped… perfect for Valentine’s Day Gifting 

Sablés, also known as a French Butter Cookie or Breton Biscuit, are a classic French cookie originating in Normandy France. The name ‘Sablés’ is French for “sand”, which refers to the sandy texture of this delicate and crumbly cookie.
My recipe is gluten free – yet feel free to use regular flour with success!

Gluten Free Coconut Sable Dough
Making the Sable Dough – I do by hand, or use a stand mixer. It’s pretty simple!
Cut heart shapes out of the rolled, cold dough - re-roll all scraps.
Cut heart shapes out of the rolled, cold dough – re-roll all scraps.
Gluten Free Coconut Sable Cookies -Crispy, lightly golden - perfect!
Crispy, lightly golden – perfect!
Frost the Sable cookies with a White Chocolate Glaze on half, top with Raspberry Coconut mixture
Frost the Sable cookies with a White Chocolate Glaze on half, top with Raspberry Coconut mixture
Grapefruit Sherbert & Coconut Heart Sable Cookies
A fabulous Valentine’s Day Treat Duo: Grapefruit Sherbert & Coconut Heart Sablé Cookies                                                                                                                                                                                                     

Enjoy this timeless, French-style cookie!
Karen

Coconut Sable Heart Shaped Cookies - These are Gluten Free!

Buttery Delicious Coconut Sablé Cookies - Gluten Free

The Perfect French Butter Sablé Cookie! Use gluten Free flour, can also use regular. Topped with an easy White Chocolate Glaze & Shredded Coconut with natural Freeze Dried Raspberries... no food coloring here! Crispy, buttery & delicious.
Prep Time: 25 minutes
Cook Time: 10 minutes
Frosting the cookies:: 15 minutes
Total Time: 55 minutes
Servings: 22 2 1/2" cookies
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Ingredients

Sablé Dough:

  • 1 stick unsalted butter room temperature, I use organic
  • 1/4 cup pure cane sugar
  • 2 tablespoons confectioner's sugar
  • 1 egg yolk room temperature I use pasture raised
  • 1/4 teaspoon sea salt
  • 1 cup gluten free flour blend (Bob's Red Mill one to one)
  • 1/4 cup unsweetened shredded coconut I use organic
  • 1/4 teaspoon pure almond extract optional; I did use

White Chocolate Glaze:

  • 1/3 of a 4.4 ounce white chocolate bar, coarsely chopped just over 1/2 cup when chopped
  • 3 teaspoons whole milk

Raspberry Coconut Topping:

  • 1 1/2 teaspoons freeze dried raspberries*, pulsed fine to a powder (see note)
  • 1/3 cup sweetened shredded coconut

Instructions

Make dough by hand (I did) or a Stand Mixer:

  • Add butter to a large bowl, beat with a wire whisk until light and creamy, 30 seconds. Add both sugars and beat for another 30 seconds until smooth and well mixed.
  • Add egg yolk and beat until well incorporated.
    Add sea salt, flour and coconut. Mix with a rubber spatula to combine - do not over work, just until no traces of flour is left.
  • Tear 2 sheets of waxed paper, about 14" long. Add the dough to one of the waxed paper pieces on your work surface. Knead gently into a smooth ball.
    Top with the other waxed paper sheet. Roll the dough evenly to 1/4" thick.
  • Place on a cookie sheet and refrigerate until cold and firm - at least 2 hours, can refrigerate overnight.
  • Remove the rolled dough from the refrigerator - cut the cookies while the dough is cold. Line the cookie sheet with parchment paper, no need to grease.
  • Cut the dough with the cookie cutter; I used 2 1/2" heart shaped. Work quickly and add to the cookie sheet.
    Re-roll all scraps to 1/4" and cut the rest of the cookies.
    Refrigerate the cookie sheet - preheat the oven to 350 degrees.
  • In 15 minutes- place the cookies in the oven and cook until nice and golden around the edges, about 10 - 12 minutes. Let cool slightly, then add to a wire rack to cool completely.

The Raspberry Topping:

  • In a small bowl, add the coconut with the raspberry powder and mix well with a fork until well combined; coconut will be a pretty pink color. Set aside.

White Chocolate Glaze:

  • Frost one side of the cookies when they are cool.
    To a double boiler, or a heatproof bowl over simmering water (bowl not touching the water) - add the chocolate and the milk and heat over a bare simmer.
  • When starts to melt, stir with a rubber spatula and remove from heat when melted and well combined; do not overcook. Add a drop or two more milk if necessary.
  • Use a small metal spatula or knife and smooth 1 teaspoon of glaze over 1/2 of each cookie. After each cookie is glazed - add the raspberry coconut topping onto the glazed portion, press down to stick - transfer to the wire rack.
  • Continue glazing and coconut topping each cookie.
    Store the cookies in an airtight container and enjoy within a week.
    Wonderful for gifting! 🙂

Notes

Freeze Dried Raspberries: Add 2 tablespoons in a clean spice grinder or coffee grinder. Pulse until a fine powder. Use 1 teaspoon for this recipe, reserve remainder for another.
Pair with my Glorious Grapefruit Sherbert with Three Ingredients - Vegan
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: cookies, Dessert
CUISINE: American
KEYWORDS: best gluten free sable cookies, coconut sable cookies, sable cookies
Nutrition Facts
Buttery Delicious Coconut Sablé Cookies - Gluten Free
Amount per Serving
Calories
79
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
31
mg
1
%
Potassium
 
13
mg
0
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
Vitamin A
 
130
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
6
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Coconut Sable Cookies - heart shaped... perfect for Valentine's Day

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