makes 16 cookies
75 g unsalted butter, room temperature
50 g extra virgin olive oil
80 g white sugar
25 g fine dry coconut
55 g egg yolk
5 g dark rum (optional)
3 g salt
5 g baking powder
50 g powdered coconut milk
130 g all-purpose flour
- Mix the butter, olive oil, sugar and dry coconut until the mixture is fully incorporated and slightly fluffy.
- Add the egg yolk, rum and salt and mix thoroughly.
- Add the rest of the ingredients and mix until no dry bits of flour remain. Chill the dough for at least 1 hour.
- Once fully chilled, preheat the oven to 300℉. Roll the dough into 16 balls, each one approximately weighing 30 grams. You should end up with 16 dough balls.
- Space the dough balls out on 2 parchment lined baking sheets and bake for 10-12 minutes. The edges of the sable should be just barely starting to brown.
- Cool for 5 minutes on the sheet trays, then remove the cookies from their trays and finish cooling on the counter until they’re no longer warm to the touch.
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