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  • Writer's pictureLeigh

Don't Pitch Your Discard! Make Sourdough Coconut-Lime Cookies!

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.



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Guest
Apr 10
Rated 4 out of 5 stars.

I used 1T rum instead of extract and unsweetened coconut. The dough was super wet; no way to roll, flatten & dredge as described. I used a medium cookie scoop and then just sprinkled the tops with sugar. Yummy! Not too sweet, which I like.

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Leigh
Leigh
Apr 11
Replying to

Hmm -- I doubt if the 1 tablespoon of dough would make the dough super wet, but it may be that your discard was wetter than the starter/discard I maintain. Mine is pretty thick. You might want to add a bit more flour next time. Glad you liked the cookies the way they turned out, though!

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