In Morocco, most of the cookies are made with almond and orange blossom. The coconut is hardly used because it’s not a local produced product, which is why the almonds remain the star of the show.
But in the case of these old traditional Moroccan cookies, coconut is the star of the show, it goes amazingly well with the apricot jam and the orange blossom, which brings us to some of the authentic flavours of Morocco. This is again one of these impressive combinations deserving adulation and praise to the person who had this idea in the first place.
I must have been enjoying these cookies since I’ve had teeth. Indeed, these are part of my childhood list of yummy things I grew up eating. We used to have 4 apricot trees in our garden, hence abundance of apricot jam during the season. As for the orange blossom, one of my aunties used to distil it in her house in Fez and send us some. We virtually never had to buy the one made industrially.
If you are Moroccan, then you know what I’m talking about, especially if you are above 30 years old. If you are not Moroccan, well, have a go and try these cookies during the festive season, offer them during your cookie swap or just gift them to those who deserve! Because they have been good
throughout the year!
In the last decade, some folks in Morocco started calling them “Richbond” in reference to mattresses having the same name. I never used that name which I actually find out of context..
This very old recipe I’m posting here is a family recipe where usually you will hardy get flour weighted, people just go by the feeling. But you can use 800g to 900g in this version.
For 70 snowballs
Prep: 10 min/ Baking : 12 min
- 4 eggs, standard size
- 500g soft butter
- 2 leveled tbsp of baking powder
- 2 leveled tbsp of vanilla sugar
- 800g of flour
- 200g of sugar
- A pinch of salt
- 250g of desiccated coconut, dry and unsweetened
- 250g of apricot jam
- 4 tbsp of orange blossom water
Preheat the oven at 200°C.
Beat the butter with the sugars and the salt. Add in the egg one by one while beating after each addition. Fold in the flour and thebaking powder, sifted together, gradually. Do not overwork the dough. You just need the ingredients to come together and give you a soft texture.
Make small balls of 1.5 cm diameter and place in a greased baking sheet, leaving some space between each ball.
Bake for 10 min or until they slightly golden.
In the meantime, dilute the apricot jam with orange blossom water, get rid of the pieces.
Let the cookies cool in a wire rack for 10 – 12 min then soak them in the jam. Form the final kisses by sandwiching each 2 having the same size and generously roll them in coconut.
These cookies are best eaten then next day when then soften and melt in the mouth.