Moroccan Coconut Biscuits with Sugar Dust |

Name: Moroccan Coconut Biscuits with Sugar Dust
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Morocco
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

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

Units Scale

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

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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.