Traditionally, those cookies are made with finely grated coconut, but I prefer to use coarsely chopped coconut. And because the dough is sticky we use orange blossom water to shape the cookies which gives them a nice flavour, in addition to the lemon zest.
1 ½ cup dried unsweetened coconut
1/3 cup semolina
½ cup icing sugar
1 tsp. baking powder
2 ½ tbsp. vegetable or coconut oil
1 large egg
A pinch of salt
½ tsp. lemon zest
Orange blossom water (optional)
Preheat oven to 350 degrees F(175 C) and cover a baking sheet with parchment paper.
Combine the coconut, semolina, baking powder and salt. Set aside.
In a medium bowl, beat the egg with the icing sugar until light and fluffy. Add the lemon zest and the oil. Mix until well combined, and then gradually blend in the dry ingredients.
Cover the dough and let it rest for about 20 minutes.
Wet your hands with some water or orange blossom water and roll the dough into small balls, dip one side in icing sugar, flatten slightly in your palm and place on the prepared baking sheet, about 3 inches apart. Repeat the process until all the dough has been shaped.
Bake for no more than 8 to 10 minutes in the preheated oven. These cookies are so soft when hot, so you need to let them cool down on the baking sheet.
When cookies are at room temperature, dust with icing sugar and transfer to a plate or store in airtight container for up to one week.