Ever buy cookies from a store that isn't local and find that they generate intense cravings? Such a thing happened when my wife returned from Paris with a bag of Bonne Maman Croquant de Coco; a sort of sable cookie with an overload of coconut that make demolishing a bag very easy!
After finishing the bag, I scanned the the ingredient list to see if I could replicate it. This past weekend, using basic instinct, I came up with what I think is a good version. Try my adaptation for yourself.
Croquant de noix coco
60 g of grated coconut
125 g flour ( I used 100 gr. All Purpose and twenty-five in coconut flour
1/2 tsp baking powder
60 g butter
60 g sugar (I used coconut palm sugar)
1 egg yolk
1/2-3/4 cup of milk
1 pinch of salt
Milk and grated coconut for coating.
Mix flour, baking powder, salt and butter. Add sugar, coconut and egg stirred into milk.
Form a smooth ball
Roll the dough (I use cling film to prevent the dough from sticking to the roller)
Form rectangles 2-3 cm long and 5-6 mm thick (or square or any other shape)
Brush with milk and sprinkle with a brush coconut.
Bake at 350 F – 180 C degrees for 10-15 minutes (the cake should be golden brown, they should not be firm to touch out of the oven), cool on rack.