How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
Whisk together the eggs, granulated sugar, vegetable oil, apricot jam
In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, apricot jam, and lemon zest until smooth.
Mix the fine semolina, shredded coconut, baking powder, and a pinch of salt
In a separate bowl, mix the fine semolina, shredded coconut, baking powder, and a pinch of salt.
Gradually add the dry ingredients
Gradually add the dry ingredients to the wet ingredients. Mix well by hand until a soft, slightly sticky dough forms. Let the dough rest for about 10 minutes to allow the semolina to absorb the moisture.
10 minDampen your hands
Dampen your hands with a little water or orange blossom water. Roll the dough into walnut-sized balls. Roll each ball generously in powdered sugar until thickly coated.
Place the balls on the prepared baking sheet, leaving space between them
Place the balls on the prepared baking sheet, leaving space between them. Press down very lightly with your thumb on top of each ball to help it crack. Bake for 20-25 minutes until the cookies are firm on the outside but still soft inside. Do not overbake; they should not brown significantly.
25 min
A little kitchen wisdom
To get the best cracks, chill the dough for 10 minutes before rolling. The powdered sugar coating should be thick to maintain its white color after baking.
