About the Recipe
There's something special about a cookie that not only melts in your mouth but also pairs perfectly with your morning coffee or afternoon mint tea. These Moroccan sugar cookies are a beloved classic—lightly sweet, delightfully crunchy, and subtly fragrant with coconut and sesame. They're especially popular during the holidays or when guests are expected, but honestly, they’re so simple and delicious you’ll want to make them year-round.
Ingredients
Ingredients:
500 g (3 ½ cups) all-purpose flour
130 g (½ cup) granulated sugar
60 g (½ cup) unsweetened, finely shredded coconut
80 g (½ cup) sesame seeds
120 mL (½ cup) vegetable oil or avocado oil
120 mL (½ cup) orange juice (or water)
10 g (1 tablespoon) baking powder
200 g (about 7 oz) margarine (can substitute with butter)
Zest of one orange
Tools You'll Need:
KitchenAid Mixer with meat grinder and cookie stencil attachments
A standalone cookie extruder
Amazon Storefront // Cookie Making:
No special tools? Don’t worry—you can also shape these cookies by hand or use a cookie press if you have one!
Preparation
Directions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Make the dough:In a large mixing bowl (or the bowl of a stand mixer), combine:
All-purpose flour
Granulated sugar
Shredded coconut
Sesame seeds
Oil
Orange juice (or water)
Baking powder
Margarine
Mix well:Mix the dough using your stand mixer or by hand for 4–5 minutes, until a soft, pliable dough forms and all ingredients are fully incorporated.
Adjust texture if needed:
If the dough feels too wet, add a bit more flour.
If it's too dry or crumbly, add a splash of more orange juice or water until the dough comes together smoothly.
Shape the cookies:Transfer the dough into a cookie extruder or a fitted KitchenAid attachment.Pipe cookies about 3 inches long directly onto your prepared baking sheets. You can shape them in ridged lines or coils, depending on your extruder design.
Bake:Bake in the preheated oven for about 25 minutes, or until the bottoms are lightly golden.Note: The tops will stay fairly pale—this is normal!
Cool:Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving & Storage
These cookies are best enjoyed with a hot cup of tea or coffee. Their light crunch and subtle sweetness make them the perfect dunking companion!
Store in an airtight container at room temperature for up to a week.
You can also freeze them for longer storage—just pop a few in the toaster oven when you're ready to enjoy again.
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Whether you grew up with these traditional Moroccan cookies or you're trying them for the first time, they’re sure to become a household favorite. Simple ingredients, no fancy techniques—just delicious, nostalgic comfort.
Instagram Reel: https://www.instagram.com/p/DLQs4Z8yTp-/