I just can't throw out sourdough discard, especially now when flour is precious and so many people are going without. So, I'm trying to come up with a variety of different uses for my discard, and today's posting is about one of them: Sourdough Coconut-Lime Cookies. The tangy flavor of the discard really complements the citrus in the cookies, intensifying the lime flavor. Coconut provides extra sweetness to the cookies as well as additional flavor. These little cookies are a tad crunchy on the outside and soft and pillowy on the inside. They are perfect for dessert or with a cup of tea or coffee. Yes, you can dunk them, "Italian style," if you'd like, but I prefer just to eat them. I make the cookies in little ovals, so that I can rewarm them in the toaster--they just fit. Hot from the toaster, the cookies are incredible, especially as the sugar atop the cookies caramelizes a bit. These little cookies are definitely worth making (and eating!), so save your discard!
Sourdough Coconut-Lime Cookies -- Makes about 18
1 cup of starter/discard
1 tablespoon of lime zest (about 2 limes)
1 tablespoon of lime juice
1 egg
3/4 cup of sugar
1/4 cup of canola oil
1/2 teaspoon of vanilla
1/2 teaspoon of rum extract
1 3/4 cups of flour
1/4 teaspoon of salt
2 teaspoons of baking powder
3/4 cup of sweetened coconut flakes
1/2 cup of sugar for dredging/rolling
Line baking sheets with parchment paper. In a large bowl, beat together the starter/discard, lime zest, lime juice, egg, sugar, oil, and extracts until thoroughly combined. Stir in the flour, salt, baking powder, and coconut flakes until combined. Pinch off bits of dough that are about walnut-sized and roll them into little ovals about 2 - 2 1/2-inches long. Flatten the ovals until they are about 1/2 - 3/4-inch thick (they'll look like little footballs) and dredge/roll them in the sugar. Place the ovals about 2 inches apart on the cookie sheets and let them sit for at least an hour. Letting the dough sit for a while will let the flour relax and absorb moisture, and the cookies will puff a little from the natural yeast in the sourdough (you will still need the baking powder, so don't omit it). Bake the cookies at 350 degrees for 12-16 minutes or until very light brown. Let the cookies cool on the cookie sheets for a few minutes before removing them to cool completely.
