Description
Crispy-edged, tender-centered Moroccan cookies rolled in coconut and filled with fruit jam. These festive treats pair beautifully with mint tea or as a sweet addition to celebrations.
Ingredients
Units
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- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups desiccated coconut (for rolling)
- 1/2 cup strawberry or apricot jam
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and powdered sugar together in a bowl until light and fluffy.
- Add the egg and vanilla extract, and mix well until combined.
- Stir in the flour, baking powder, and salt to form a soft dough.
- Roll dough into small 1-inch balls.
- Roll each ball in desiccated coconut to coat thoroughly.
- Place the coated balls on the prepared baking sheet and press an indent in the center of each using your thumb or the back of a spoon.
- Bake for 12–15 minutes, or until cookies are lightly golden.
- Remove from the oven and let cool slightly.
- Fill each cookie’s center with a small spoonful of strawberry or apricot jam.
- Allow cookies to cool completely before serving or storing.
Notes
- Use high-quality fruit jam for best flavor.
- Cookies can be stored in an airtight container for up to a week.
- If the indent puffs during baking, gently press it again while the cookies are still warm.
- Try different jams like raspberry or fig for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
