It’s time for another Moroccan recipe, are you ready? Semolina & Coconut Cookies are a Moroccan classic recipe, crispy on the outside and slightly moist on the inside.
This recipe is adapted from the Moroccan cooking workshop I did in Marrakech, a delicious and fascinating experience. One of the sweet treats we baked were these beautiful Semolina Cookies. The key ingredient was semolina (a very common ingredient in Moroccan baking) this and all of the other ingredients we used were everyday ingredients and we also mixed everything by hand, I loved that! The cookies are so beautiful and whoever came up with the idea of adding an almond on top is a genius!
I had great fun cooking with Moroccan women, no electrical products or fancy ingredients in the kitchen only their family recipes and passion. After 4 months I still can remember the smell of the semolina cookies when we baked them in a public oven in Marrakech.
And if you haven’t already tried my Vegetable Tagine Recipe here is your chance to try these delicious & healthy meal, doesn’t it look yummy?
These Semolina & Coconut Cookies are refined sugar free and no butter is needed in this recipe. The cookies are easily made within 30′ and are the perfect treat with tea or coffee. Don’t wait until you go to Morocco so go and try this recipe at home!
Friends, if you try these semolina & coconut cookies, show me your photos! Tag it with #shoothecook on Instagram. Thank you & Happy baking!
Semolina & Coconut Cookies are a classic Moroccan recipe, crispy on the outside and slightly moist on the inside, easily made with just 5-ingredients. Try this delicious Moroccan treat!
- 3/4 cup semolina
- 1 cup shredded coconut
- 3 Tbsp brown sugar
- 1/2 cup sunflower oil
- 2 organic eggs
- 1/2 tsp baking powder
- pinch of salt
- 15 almonds or more if needed
- 50g icing sugar for decoration
Preheat the oven to 180º C
Line a large baking sheet with parchment paper or lightly oil.
Beat the eggs, sugar and oil in a large bowl.
Add the coconut, semolina, salt and baking powder. Mix until well combined.
Take 1 Tbsp of dough for each cookie and shape into a ball then flatten it a bit. Decorate with icing sugar, then place the cookies on to the baking sheet and add an almond on top of each one.
Bake at 180º for 15-20' and enjoy!
*Run out of almonds? Try cashew nuts
*I have tried sunflower and olive oil in this recipe, both have worked well