Recipe from Gateaux by Mori Yoshida
I’ll always remember the day I discovered, with wonder, “real” butter in France. Butter is available in Japan, of course, but I didn’t realize the difference until I came to Paris. French butter has a rich flavor that fills the mouth and lends a unique taste to pastries. I often create recipes to relive this day, and these coconut sablés are one example.
They have a light texture and almost melt in your mouth before you even chew them. The coconut is discreet and elegant. The secret to these cookies’ success lies in the perfect balance between the coconut flavor, the delicate crumbly consistency, and, bien sûr, the unique aroma and flavor of the butter.
100 G unsalted butter, at room temperature
40 G confectioners' sugar
13 G egg yolk (about ½ yolk from 1 large egg)
1 G pure vanilla extract
100 G unsweetened desiccated coconut
100 G pastry flour (T45)
sanding sugar, for coating
In a large bowl, work together the butter and confectioners’ sugar until smooth and creamy. Stir in the egg yolk and vanilla, then incorporate the coconut. Sift in the flour and stir just until well blended.
Divide the dough into two pieces weighing 170 g each and shape them into logs, 12 inches (30 cm) long. Cover the logs with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Remove the plastic wrap from the logs and roll them in the sanding sugar until evenly coated.
Cut the dough crosswise into ¾-inch (1.5-cm) slices and place on the prepared baking sheet. Bake for 18 minutes.
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