Welcome back my wonderful readers to this Moroccan edition of Global Eats! It’s been a wonderful journey 😄
Here we are at Part 4, the end of my research and recipes on Morocco, and possibly the end of Global Eats for a time.
You can view parts I-III below, if ya care to:
But today, oh today is about….
Dessert! (And tea…but mostly dessert!)
What I love about this blog is that it is authentic Moroccan food from a Moroccan blogger.
Loubna lives in the states but is from Morocco. One issue I had with this series is that it was difficult to find authentic recipes from Moroccan bloggers. This site has quite a few awesome recipes & I was happy to find it.
Making the Coconut and Semolina Cookies
Here is the set up for the cookies. I planned to make a 1/2 batch.
I subbed a few ingredients here. I didn’t have much white sugar (I try not to use it too much) so I used part white sugar and part coconut sugar.
Because the coconut flakes I had were on the chunky side, I ground them down a bit with a mortar and pestle to give it a finer texture.
Then lastly, I did not have orange water but I used what rose water I had. That stuff smells so good! 🌹😊
A half batch made 12 good-sized cookies.
These were messy, oh so messy to make. But fun and pretty easy.
As the cookies cooled, I made a cup of chocolate mint tea and let it steep for a good hour or so.
Then I added some raw honey and poured it into a pretty glass jelly jar.
What I Love About This Recipe
Several things. First of all…
- It’s dairy-free.
- It uses a flour I’ve never worked with before.
- And you don’t have to chill the dough.
The taste is unlike anything I’ve ever tasted in a cookie. Like I said, I’ve never used semolina flour. The texture is a bit like fine cornmeal.
The texture of these cookies is what I would call crunchy. But not crispy. The semolina flour and coconut gave these cookies a good bit of texture. To me they tasted like a crispy waffle.
After letting these cookies sit overnight, I would say that the texture improved. The cookies were less crunchy and softer in texture.
I think this is the same concept as a cake made with oil. The first day it’s a bit dry. So you let it sit and its better the next day.
Not a whole lot of taste going on. Maybe this is due to the coconut sugar? There is some flavor from the coconut flakes and flour but it’s not like the dramatically flavored and sweetened American cookies I know.
But that’s probably a good thing. More sugar=more cravings=you can’t stop eating them=sugar crash.
These are good cookies and they do go well with the sweetened mint tea. They go well with a hot beverage the same way that biscotti goes well with coffee or whatnot. Although I’ve heard most Italians like their biscotti with wine…
Quick Preserved lemons, Chicken, Apricot and Almond Tagine and Coconut and Semolina Cookies.
Thus ends the Moroccan edition of my Global Eats series. Hope you’ve enjoyed our journey through the beautiful and uniquely delicious country of Morocco.
It’s been far from a complete culinary experience but I’ve had a lot of fun learning about so many unique dishes and flavors. And I’ve enjoyed sharing some of what I’ve learned with you guys. 🙂
It’s been a fun series but I’m looking forward to writing about other things.
I just finished planning my garden today so perhaps that will be one of the upcoming categories.
Thank-you for following along & God bless!