Coconut Sablée | Shortbread

by Eddy Van Damme on August 8, 2011

Every Pastry Chef I know always gets this question” What’s your best or favorite dessert?” I find this very hard to answer. Each dessert has its own sensation and to pinpoint the absolute best or favorite of your repertoire is nearly impossible.  How do you compare a croissant aux chocolat to a brownie with toasted hazelnuts? Or tender Brioche to crepes filled with flambéed pineapple? They can all be perfect. One thing that we do have is our favorite base dough, batters, creams etc. Our great performers in taste, texture, how it bakes….For me, one of these favorites is coconut sablée. I adore its texture,flavor, its versatility and simply how people respond to it…


Coconut Sablée | Coconut Shortbread


1 lb 1 oz Unsalted premium butter, soft 500 g
7 oz Powdered sugar 210 g
2 tsp Vanilla extract 10 ml
1 ½ tsp Salt 6 g
3 Egg yolks 3
7 oz Desiccated / macaroon coconut 210 g
1 lb 2 oz Pastry flour 540 g

1.            Mix the soft butter, powdered sugar, vanilla and salt until well combined but not until light and creamy.

2.            Add the yolks one at a time waiting for previous added amount to be fully incorporated. Add the macaroon coconut and mix to combine.

3.            Add the flour in one step and mix until just combined. Chill for at least one hour. The best flavor will be obtained by allowing the dough to mature 1-2 days in the refrigerator before rolling and baking.

4.            Roll the dough 0.13 inches (3.5 mm) thick and cut in desired size squares. Bake at 350°F (180°C) until light golden.

5.            When cooled dip into tempered chocolate couverture (80% milk chocolate couverture + 20% dark couverture 56%) .


28 comments on “Coconut Sablée | Shortbread

  1. Well done chef and Congratulations also to the quality of photos that make you feel like the taste right on the screen

  2. This looks great and delicious.

  3. Rudolf on said:

    great coconut and chocolade
    a nice combination


  4. Eddy Van Damme on said:

    Chef, Thank you very much! I admire your work tremendously.

  5. Eddy Van Damme on said:

    Thank you Rudollf! This past week we were in Belgium and had lots of delicious food!

  6. sorry for the out-of-place message, but is there any way to search the back archives of this website? it is an amazing resource, and i would love to be able to search for particular recipes…


  7. Eddy Van Damme on said:

    Hi Jeff,
    It certainly IS time that I have a search feature placed on my site. I should get this done within a few weeks.
    All the best!

  8. Darienne McAuley on said:

    Exquisite as usual, dear Chef Eddy.

  9. Chef I would love to try these! BUT I can’t eat gluten… do you think I could substitute rice flour and xanthan gum for the pastry flour?

  10. Hilary Adams on said:

    Hi, Chef Eddy!

    Premium butter… do you mean premium as in “good quality”, or premium as in “European style”?

    I love coconut and am anxious to try these! They look wonderful!

    Thanks so much, Chef! ;0)

  11. Eddy Van Damme on said:

    Thank you Hilary,
    Most butter will work but as you know, a high fat type of butter such as a “European style” will provide a more luxurious shortbread.

  12. Eddy Van Damme on said:

    You could but I personally would also check the results with a more rounded gluten free mix instead of just rice flour.

  13. Eddy Van Damme on said:

    Thank you Darienne

  14. Eddy Van Damme on said:

    Hi Jeff,
    In the works!

  15. Love coconut shortbread! Can’t wait to try this one out! Bet it will taste great along side of ice creams and gelatos!

  16. Savanna Cunningham on said:

    These make my mouth water just looking at the pictures! and your So right i get asked that too, and i think if your really passionate about your work and what you do, you dont have a favorite because like you said everything has a different sensation that you love everything you make!

  17. Savanna Cunningham on said:

    Your So right i get asked that too, and i think if your really passionate about your work and what you do, you dont have a favorite because like you said everything has a different sensation that you love everything you make!

    these pictures make my mouth water just looking at them!

  18. Lisa Ibanez on said:

    Chef, this looks so good!! I am a big fan of coconut and this just looks decadent. But I do have one question, is there a difference between dessicated macaroon coconut and regular shredded coconut we find at the store for this recipe?

  19. Just found this recipe, I have just pulled them out of the oven and we couldn’t wait we are eating them warm,
    they are a delight, thank you so much for sharing.

  20. Wanda D Powell on said:

    These cookies look awesome!!! I want to give these a try.

  21. Coconut is just one of my favourite all time flavor by heritage, and thank you for sharing that elegant design tip by using the dipping fork, tried it the other day, love it! Simple & elegant presentation.

  22. Hi Chef Eddy,

    This recipe is really easy to make and the taste is delicious! I like the crumbly texture of the sablee and it is so good! I used it as a tartshell for a vanilla bavarian cream. Also as a bodem for a vanilla bavarian cream in a large mold. These flavours go really well together.

    Thanks again and a Happy Newyear!

  23. Eddy Van Damme on said:

    Thank you very much, It is one of my favorites as well.

  24. agus on said:

    halo chef Eddy

    I try this cookies..realy very nice taste..thanks for your reecipe..
    I will waiting next recipe 🙂

  25. Eddy Van Damme on said:

    Thank you Agus! Happy that it worked so well for you.

  26. Those cookies are delicious !!! to make other flavors I can skip the coconut? does not affect the recipe proportions? and put instead zest or candy fruit ?

  27. Hi Eddie
    I made the shortbread up yesterday & refrigerated it, first batch just came out of the oven (cant wait for them to cool) I was wondering would the remainder freeze well? as I dont trust myself to bake them all as I would eat them all in one go.
    Thank you Joan.

  28. Eileen Mier on said:

    We used this recipe many times as our tart dough, and it tastes absolutely wonderful. I love how easy it is to make, and how forgiving a dough it is when patching the occasional crack or hole that one might get when rolling it out and pressing it into a ring mold.

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