Put the lime in the coconut…cookies

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I was obsessed with that song (via Resevoir Dogs, not in the original) for a summer in between my junior and senior year of  college.

College was a confusing time for me musically.  And don’t get me started on the fashion.

Dorie Greenspan’s new cookie book has an entire section on sables.  This tropical, crunchy, citrusy version was the first one I made under the guise of  attempting to heat our open to the elements house in late December.

There are few smells better than the aroma of toasting coconut.

For these and a host of other recipes in her book, Dorie uses a baking technique that involves muffin tins.  When I made this recipe, all of my muffin tins were in storage and so I  used the roll, slice and bake method here.

I should be reunited with my muffin tins (why does this sound like code?) later this month.  When the time comes, I’ll be sure to play with the technique and share the results.

Coconut-Lime Sables

Adapted from Dorie’s Cookies, Dorie Greenspan

  • makes about 2 dozen


  • 1 1/2 C (204 g) all purpose flour
  • 1/4 C (32 g) cornstarch
  • Pinch of ground coriander
  • 2/4 C (134g) sugar
  • Zest of 2 limes (don’t forget to juice them and use it for a margarita)
  • 2 sticks (8oz, 226g) unsalted butter, cut into chunks, at room temp (cut into chunks when cold)
  • 1/4 tsp fine sea salt (kosher salt will work)
  • 1 1/2 tsp vanilla extract
  • 2/3 C (80g) shredded sweetened coconut (toast 1/3 C and set aside)
  • Shredded coconut for sprinkling


  1. In a medium bowl, whisk together flour, cornstarch and coriander.
  2. Add sugar and lime zest to bowl of a stand mixer (or use hand mixer), using your fingertips, work the zest into the sugar until it is moist and fragrant.
  3. Fit mixer with paddle attachment and add butter and salt to bowl.  Beat on medium for about 3 minutes.  Beat in vanilla.
  4. Turn off mixer and add flour mixture all at once.  Pulse mixer until flour stops flying.  Adjust speed to low and mix until flour just disappears into the dough.
  5. Fold-in toasted and untoasted coconut.
  6. Turn dough out and divine in half.  Working with one half at a time, gently roll into two logs (I like to start the log and then roll it back and forth across a piece of parchment paper to lengthen the log.   Wrap each in plastic and refrigerate for at least 2 hours (or freeze).
  7. Preheat oven to 325 degrees.  Line two baking sheets with parchment paper.
  8. Slice dough (I like about 1/4 inch cut) and place on sheets.  You should be able to comfortably fit 1 dozen on each sheet.  Sprinkle tops with coconut.
  9. Bake for 18-20 minutes or until cookies are a pale golden brown, rotating sheets halfway through.  Let cool completely on baking sheets.




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