Moroccan coconut biscuit

Moroccan recipe for wonderful crispy sweet and sour cookies .. They are best when they stand for a while, so they absorb apricot jam and relax. It melts in your mouth!

Preparation steps

Preheat the oven to 180 C. Mix the sugar and eggs until foamy. Add oil and butter. Then add the maizena and baking powder and little by little the flour. (how much flour is needed depends on the type of flour. The dough should be soft and not stick to your hands). Make balls of dough and arrange them on a baking sheet lined with baking paper. Bake the trolleys for 10-15 min.
Put jam with a little water in a small sieve and heat it. (it should not boil but just become 'syrupy'. If necessary, mix it with a stick mixer (here apricot jam is more like some jelly with pieces of apricot). Umactie cookies in jam and then in coconut. Cookies are best when stand for a while, so they will soak up the jam and relax.

Serving

* If desired, a few drops of rose / orange water can be added to apricot jam.

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