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Moroccan Coconut Biscuits with Sugar Dust That Stay Tender and Light
Soft Moroccan coconut biscuits with semolina and citrus zest, lightly sweet and tender, perfect for tea time baking.
Why you will love and enjoy these Moroccan Coconut Biscuits with Sugar Dust
- Soft centres with a delicate coconut texture
- Light citrus flavour that keeps them fresh tasting
- Easy to make with simple pantry ingredients
The texture surprises most people, soft in the centre with just enough structure to hold together. The citrus lifts everything without taking over.
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Moroccan Coconut Biscuits with Sugar Dust
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 18–24 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: Morocco
Description
Moroccan Coconut Biscuits with Sugar Dust are soft, lightly sweet, and finished with a gentle citrus note. A lovely choice for simple baking days.
Ingredients
- 1 1/2 cups dried unsweetened coconut
- 1/3 cup fine semolina
- 1/2 cup icing sugar, plus extra for coating and dusting
- 1 tsp baking powder
- A pinch of salt
- 2 1/2 tbsp vegetable oil, coconut oil or ghee
- 1 large egg, room temperature
- 1/2 tsp lemon zest
- 1 to 2 tsp orange blossom water, optional
- 1 to 2 tbsp water, if needed for texture
Instructions
- Preheat your oven to 350⁰F (175⁰C) and line a baking sheet with parchment paper.
- In a bowl, mix 1 1/2 cups dried unsweetened coconut, 1/3 cup semolina, 1 tsp baking powder, and a pinch of salt.
- In another bowl, beat 1 large egg with 1/2 cup icing sugar until it looks pale and a bit fluffy.
- Add 2 1/2 tbsp vegetable oil, coconut oil or even ghee and 1/2 tsp lemon zest. Mix until smooth.
- Gradually add the dry coconut mixture into the wet mixture.
- Stir gently until you get a soft, slightly sticky dough. If it feels too dry, add 1 tbsp of water at a time until it comes together. If it’s too wet, sprinkle in a little extra coconut.
- Cover the dough and let it rest for 20 minutes, as it makes shaping easier.
- Lightly wet your hands with water or orange blossom water. Scoop small portions of dough and roll into balls about the size of a walnut.
- Dip one side of each ball into icing sugar, then gently flatten it slightly in your palm. Place them on the baking sheet about 3 inches apart.
- Bake for 8 to 10 minutes. You don’t want them browning too much. They should stay pale and soft.
- Let the biscuits cool completely on the baking sheet. They’ll feel very soft when hot but firm up as they cool.
- Once cooled, dust lightly with more icing sugar and transfer to a plate.
Notes
Created, prepared, tried, and tested by Preshana
Nutrition
- Serving Size: 1 cookie
- Calories: 57
- Sugar: 2.6 g
- Sodium: 23.1 mg
- Fat: 4 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Carbohydrates: 5.2 g
- Fiber: 0.6 g
- Protein: 0.8 g
- Cholesterol: 7.4 mg
Moroccan Coconut Biscuits are tender, lightly sweet, and just a little fragrant from the citrus. They’re the kind of bake that feels simple but is still special.
Moroccan Coconut Biscuits with Sugar Dust offer a soft, tender texture with just enough structure to hold together beautifully. The balance of coconut and citrus keeps them light and not overly sweet, making them easy to enjoy at any time.
They come together without much effort, and the shaping process feels relaxed once you get into it. Anyone looking for a simple bake with a slightly different texture will find these biscuits worth making right away.
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