Makes 50 small cookies

A delicious moroccan cookie, which goes best with moroccan mint tea.


For the dough

235 millilitres vegetable oil 200 grams white sugar
7 grams vanilla sugar (or use a few drops of vanilla extract)
7 grams of baking powder 3 eggs
The zest of one lime About 400 grams flour

To top

About 300 grams apricot jam
About 200 grams finely shredded coconut


Toss the first 6 ingredients into a steep-rimmed bowl and mix together with your hands until it all comes together into a dough. Gradually add the flour and continue to mix until the resulting dough is just slightly squishy. You know it's ready when you can easily pull a little piece off and roll it into a ball between your hands without it sticking.

Cover with cling wrap and let sit for 5 minutes. Then, pull off grape-sized pieces of dough and roll into balls. Place on a baking sheet and bake in a preheated 180o C (350o F) oven for 20-30 minutes, or until golden brown.

Then, using your fingertips, brush with apricot jam and roll in shredded coconut. Serve with mint tea.


  • Try these with any other jam, too! Fig jam is one of our favourites.

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