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.
1stickunsalted butterroom temperature, I use organic
1/4cuppure cane sugar
2tablespoonsconfectioner's sugar
1egg yolkroom temperatureI use pasture raised
1/4teaspoonsea salt
1cupgluten free flour blend(Bob's Red Mill one to one)
1/4cupunsweetened shredded coconutI use organic
1/4 teaspoonpure almond extractoptional; I did use
White Chocolate Glaze:
1/3of a 4.4 ounce white chocolate bar, coarsely chopped just over 1/2 cup when chopped
3teaspoonswhole milk
Raspberry Coconut Topping:
1 1/2teaspoonsfreeze dried raspberries*, pulsed fine to a powder(see note)
1/3cupsweetened 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 - VeganThis 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.