Preshana's Moroccan Coconut Biscuits

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What these rustic looking biscuits lack in appearance they difinately make up for in taste.I used ghee instead of oil and this could have had an impact on the shape, but they are delish!!!!!!!

Ingredients:
1 ½ cup dried unsweetened coconut
1/3 cup semolina
½ cup icing sugar
1 tsp. baking powder
2 ½ tbsp. vegetable or coconut oil
1 large egg
A pinch of salt
½ tsp. lemon zest
Orange blossom water (optional)
Directions:
Preheat oven to 350 degrees F(175 C) and cover a baking sheet with parchment paper.
Combine the coconut, semolina, baking powder and salt. Set aside.
In a medium bowl, beat the egg with the icing sugar until light and fluffy. Add the lemon zest and the oil. Mix until well combined, and then gradually blend in the dry ingredients.
Cover the dough and let it rest for about 20 minutes.
Wet your hands with some water or orange blossom water and roll the dough into small balls, dip one side in icing sugar, flatten slightly in your palm and place on the prepared baking sheet, about 3 inches apart. Repeat the process until all the dough has been shaped.
Bake for no more than 8 to 10 minutes in the preheated oven. These cookies are so soft when hot, so you need to let them cool down on the baking sheet.
When cookies are at room temperature, dust with icing sugar and transfer to a plate
Prepared, tried and tested by:  Preshana Singh‎


Once I saw this recipe, I immediately turned on the oven and baked it with some slight modifications.
Es Slabs‎’s modified version:
Ingredients:
1½ cup dried unsweetened coconut (I used sweetened as I do not have unsweetened at present)
1/3 cup semolina (I used all purpose flower)
½ cup icing sugar
1 tsp. baking powder
2 ½ tbsp. vegetable or coconut oil (I used Virgin Olive oil)
1 large egg
A pinch of salt
½ tsp. lemon zest (I doubled the zest, I used 1 tsp, just love it)
Method:
Exactly as above.
I used one lemon for the zest, and I dipped ½ of the cookies in the remaining zest and the other ½ in icing sugar.
Also on some I added a small piece of chocolate as decoration in stead of the nut used as per the original recipe.
Note: Next time I will use some extra flour, as my cookies turned out flat and not as round as the above. They’re still very very yummy.
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Modified, prepared, tried and tested by: Es Slabs
 

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