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If you're looking for some gluten free chewy cookies this is the right recipe for you.
These semolina and coconut cookies are a staple in Moroccan weddings and other ceremonies.
They are these traditionally round shaped cookies usually covered with icing sugar and an almond inserted in the middle.
The icing sugar gives them a crunch and the inside stays chewy.
These cookies are great as a gift. You can pack a few in cookie jar with ribbon and save the rest in an airtight container.
Tips for a successful semolina and coconut cookies recipe:
- Choose a good quality unsweetened thinly shdredded/ dessicated coconut, the colour should be while - not yellow- and it should be fairly greasy - not the extremly dry kind-.
- The semolina flour should be fine or very fine depending on your preference when it comes to texture.
- You could either dip the whole cookie in icing sugar or just the top- if you're after reducing your sugar intake-.
- Parchment paper is a must in this recipe if you choose to dip the whole cookie in icing sugar as it can easily stick.
- Bake the cookies in a well preheated oven, start with the fire on top until they crack and then switch to a fire from the bottom - depending on your oven settings-.
- If you would like a nice golden curst on top you can put the cookies tray on the top shelf of the oven for a couple more minutes while monitoring.
Semolina Coconut Cookies
A cookie that's soft and chewy on the inside, crispy from the outside, coconuty with a touch of citrus aroma is a crowd pleaser.
Ingredients
- 3 eggs
- 125 ml vegetable oil
- 150 g sugar
- 1 teaspoon baking soda
- 1 tablespoon lemon zest
- 1 pinch salt
- 250 g dessicated coconut
- 250 g semolina depending on the mixture
- 1 cup icing sugar for decoration- optional
- 1 handful almonds for decoration- optional
Instructions
- Beat the eggs and sugar until well combined.
- Add oil to the mixture and combine everything together.
- add the baking soda, lemon zest the pinch of salt and the 250 g of coconut.
- Once combined, start by adding half the semolina and mix well, keep adding the second half while combining little by little until a dough is formed.
- Let the dough rest for 10 minutes before starting to shape it into cookie shaped balls.
- Roll the individual cookies in icing sugar and place in an oven lined baking tray.
- Space them out enough and place one almond in the middle.
- Bake in a 180°C or 350F for 12 minutes or until golden and crispy on top.
- Let cookies cool and they will firm up.
