Moroccan Coconut Cookies

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These traditional Moroccan coconut cookies, known for their crackled tops and tender crumb, are a beloved treat served alongside mint tea. Made with shredded coconut, semolina, and a hint of orange blossom water, they bake into soft, melt-in-your-mouth rounds that pair perfectly with a hot cup of Moroccan tea.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 10 gFat
• 7 gSaturated Fat
• 19 gCarbs
• 2 gFiber
• 9 gSugar
• 3 gProtein
• 95 mgSodium
• 85 mgPotassium
• 25 mgCalcium
• 0.8 mgIron
• 0 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the dough

• 2 cups (160 g) unsweetened shredded coconut
• 1 cup (130 g) fine semolina
• 1/2 cup (60 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

For the wet mixture

• 1/2 cup (115 g) unsalted butter, melted
• 3/4 cup (90 g) powdered sugar
• 2 large eggs
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract

For finishing

• 2 tbsp powdered sugar, for dusting
• 1 tsp sesame seeds (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the shredded coconut, semolina, flour, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk the melted butter with powdered sugar until smooth, then beat in the eggs one at a time followed by the orange blossom water and vanilla.
4. Pour the wet ingredients into the dry mixture and stir with a spatula or wooden spoon until a soft, slightly sticky dough forms; let it rest for 10 minutes to allow the semolina to absorb moisture.
5. Scoop tablespoon-sized portions of dough, roll each into a ball between your palms, then press lightly to flatten into thick discs about 1.5 inches wide.
6. Arrange the cookies on the prepared baking sheets about 1.5 inches apart, dust the tops with powdered sugar, and sprinkle with sesame seeds if using.
7. Bake for 18 to 22 minutes until the bottoms are pale golden and the tops are crackled but still pale; do not overbake as they firm up while cooling.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; store in an airtight container for up to one week.

Cook’s Notes

• Letting the dough rest for 10 minutes is essential; the semolina needs time to hydrate so the cookies hold their shape while baking.
• For a more authentic texture, use finely shredded desiccated coconut rather than large-flake coconut, which can make the cookies fall apart.
• A slight underbake is better than overbake; the cookies should look pale on top with just golden edges to keep their signature soft crumb.
• Replace orange blossom water with rose water for a floral variation, or add a pinch of ground cardamom for warmth.
• Serve these cookies with Moroccan mint tea for a classic pairing that balances the cookies' sweetness.

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