The Best Moroccan Coconut Snowball Cookies

Learn how to make The Best Moroccan Coconut Snowballs Cookies at home. Moroccan treats are called Snowball Cookies (Boules de Neige in French and halwat richbond in Moroccan Arabic). Two vanilla-flavored cookies are sandwiched collectively after soaking in apricot jam scented with orange flower water after which rolled in coconut for a fulfilling completing touch.

The cookies, which have been especially famous diverse years ago, are popular by different names, amongst them Meshimisha, a diminutive shape of apricots, and Halwat Richbond.

Try to prepare these delicious cookies for your special occasions and events.

Ingredients:

• 3 large eggs

• 1 cup of granulated sugar(150g)

• Pinch of salt

• 1 cup of vegetable oil(150ml)

• apricot jam (625 g) 

• shredded unsweetened coconut (200 g)

• 5 tablespoons orange flower water (or to taste).

• 1 Grated acid peel

• 1.5 Sachet of baking powder (12 g)

• Between 450-500 grams of all-purpose flour

Method:

Firstly, Make the cookie dough

In a big bowl, beat collectively the eggs, oil, sugar, and grated acid peel till smooth and thick. Then, Append the flour, baking powder, and salt and stir or knead together along with your hands simply long sufficient to shape a tender, barely sticky dough that can be constituted into balls.

If you sense the dough is simply too tender and sticky, you can add a bit more flour, however, ensure to not over-blend and not to append extra flour so that the dough turns stiff instead of tender.

So, Shape the dough into small balls with the dimensions of cherries and put them on your covered baking sheet.

Bake the cookies in batches in the center of the preheated oven for 10 to 12 minutes, or till golden. Remove to a rack to chill quickly about 5 minutes before garnishing.

Then, Place the apricot jam in a small saucepan and upload the orange flower water. Heat over medium warmth for a couple of minutes till the jam is warm and syrupy-thin. Remove from the warmth.

Finally, Submerge numerous cookies at a time in the warm jam. Remove cookies, drain or wipe off the extra jam, and press their bottoms collectively. Roll the sandwiched cookies in the coconut and return them to the parchment-covered pan to complete cooling. Repeat the garnishing with the closing batches of cookies, reheating the apricot syrup if needed.

Serve and Enjoy!