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Bread
Coconut Lime Sourdough Cookies
Ingredients
Yield: 8 large cookies (70g) or 12 medium cookies (45–50g)
Wet Ingredients:
115 g unsalted butter (softened)
150 g brown sugar
40 g granulated sugar
1 egg (50 g)
5 g vanilla extract
8 g silver rum
75 g sourdough discard
5 g honey
Dry Ingredients:
250 g all purpose flour
2 tsp cornstarch (≈5–6 g)
3 g baking soda
3 g fine sea salt
Flavor Additions:
60 g desiccated coconut
Zest of 1 lime
Instructions:
1. Preheat oven to 350°F and line baking sheet with parchment.
2. Cream butter and sugars 2–3 minutes until light and fluffy.
3. Mix in egg, vanilla, rum, sourdough discard, and honey.
4. Fold in coconut and lime zest.
5. Whisk dry ingredients separately, then fold into dough.
6. Chill dough 45 minutes (or overnight for best results).
7. Scoop dough (70g for large, 45–50g for medium).
8. Optional (recommended for bakery look): Press a small amount of desiccated coconut on
top of each dough ball before baking.
9. Bake 10–14 minutes until edges are set and centers are soft.
10. Cool on tray 5–10 minutes, then transfer to rack.
Optional Coconut Lime Rum Glaze:
100 g powdered sugar
12 g lime juice
5–8 g silver rum
Mix until smooth and drizzle over cooled cookies.
Storage: Store at room temperature 2–3 days or refrigerate up to 5 days
