Moroccan Coconut Chmisa Cookies are a beloved traditional Moroccan pastry, cherished for their delicate texture, rich coconut flavor, and beautiful handcrafted shape. They are also called Chmisa because their shape resembles the sun, which gives them their distinctive name. Often served with Moroccan mint tea during family gatherings and special occasions, these authentic cookies reflect the warmth and elegance of Morocco’s rich culinary heritage. This easy homemade recipe lets you enjoy a classic Moroccan sweet with simple ingredients and timeless flavor.
Recipe Information:
| Information | Details |
|---|---|
| Prep Time | 15minutes |
| Cook Time | 18or20 minutes(In a preheated oven at 170° (338°F)) |
| Total Time | 35 minutes |
| Servings | 20–25 pieces |
| Cuisine | Moroccan |
| Difficulty | Easy |
Ingredients
- 3 eggs
- 1 cup granulated sugar
- A pinch of salt
- 1 sachet vanilla sugar for flavoring (instead of vanilla, you can add grated lemon zest)
- 1 cup oil
- 1 tablespoon liquid apricot jam (for desserts)
- Two tablespoons of orange aroma
- 250g high-quality shredded coconut
- 1 cup semolina flour
Instructions:
step1:
Take a bowl and put three eggs in it. Then add a cup of granulated sugar. Then add a pinch of salt and a sachet of vanilla sugar for flavoring. Mix the ingredients well until combined.(Until the sugar dissolves)
step2:
Add a cup of oil (and mix until the ingredients are combined)
Add a spoonful of liquid jam for desserts
Two tablespoons of orange aroma were added
We added 250g of excellent quality coconut (coke)
Mix well until the mixture is combined
A cup of fino flour has been added, we add half of it, mix the two ingredients, the other half has been added (if the mixture remains inconsistent and sticks together and cannot be shaped into balls, add a little of the fino flour until the mixture becomes consistent, it can be shaped into balls)
step3:
Once the mixture is ready, shape it into balls. Take a plate of granulated sugar and place the shaped balls in it until they are coated. Then, take the balls, hold a knife between your thumb and forefinger, and use the knife to make strips of dough to decorate them. During this process, a small indentation will form at the top of each ball; fill this indentation with a little jam.
step4
Bake the dessert for 15-18 minutes on the middle rack. Remove it when:
- The bottom of the dessert is light golden brown.
- The top remains light in color with a very slight reddish tint, as overbaking makes it dry.
Tips for Perfect Moroccan Coconut Chmisa Cookies
- Use high-quality shredded coconut. Fine, fresh coconut creates a softer texture and richer flavor than coarse or dry coconut.
- Mix the eggs and sugar until the sugar dissolves completely. This helps create a smooth, light mixture and prevents a grainy texture in the finished cookies.
- Add the semolina gradually. Stir in half first, then the remaining half. If the dough is still too soft to shape, add a little more semolina, one tablespoon at a time, until it becomes soft but workable.
- Shape all the cookies to the same size. Uniform balls ensure even baking and give the cookies a professional appearance.
- Coat each ball evenly with granulated sugar before decorating. The sugar creates the signature sparkling finish and helps define the decorative ridges.
- Bake at 170°C (338°F) for 15–18 minutes without overbaking. The cookies are ready when the bottoms are lightly golden while the tops remain pale. Overbaking can make them dry.
- Let the cookies cool completely before serving or storing. They will firm up as they cool, giving them the perfect tender texture and helping the jam set properly.
serving Coconut sun Cookies (Chemsa) :
You can serve this sweet On special occasions, holidays, and during visits to relatives treat on a plate with:
- Moroccan Feqqas sweets Traditional Moroccan Fekkas with Almonds and Raisins (Authentic Recipe)
- Moroccan Ghriba sweets Traditional Moroccan Ghriba Cookies (Authentic Recipe)
with Moroccan tea and some juices and drinks from the Moroccan beverage menu
Show Health benefits and nutritional value
Frequently Asked Questions
1. What are Moroccan Coconut Chmisa Cookies?
Moroccan Coconut Chmisa Cookies are a traditional Moroccan sweet made with shredded coconut, semolina, eggs, sugar, and flavored with vanilla or orange aroma. Their distinctive sun-like shape gives them the name Chmisa, meaning “little sun.”
2. Why are these cookies called Chmisa?
They are called Chmisa because their decorative shape resembles the rays of the sun, making them one of Morocco’s most recognizable traditional pastries.
3. Can I use lemon zest instead of orange aroma?
Yes. Freshly grated lemon zest or lemon aroma can be used instead of orange aroma for a fresh citrus flavor.
4. How do I know when the cookies are fully baked?
Bake them at 170°C (338°F) for 15–18 minutes. They are ready when the bottoms are lightly golden while the tops remain pale.
5. Why is my dough too soft to shape?
If the dough is sticky, gradually add a little more semolina until it becomes soft, smooth, and easy to shape into balls.
6. How should I store Moroccan Coconut Chmisa Cookies?
Store the cookies in an airtight container at room temperature for up to one week. They stay soft and flavorful when properly sealed.
7. Can I freeze these cookies?
Yes. Once completely cooled, place them in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving.
8. What is the best way to serve Chmisa Cookies?
These traditional Moroccan cookies are best served with Moroccan mint tea, coffee, or fresh fruit juices. They are also perfect for Eid, family celebrations, and special occasions.
9. Can I make these cookies ahead of time?
Absolutely. Chmisa Cookies can be prepared a day or two in advance, and their flavor often improves after resting in an airtight container.
10. Can I decorate the cookies with something other than apricot jam?
Yes. You can use orange marmalade, strawberry jam, raspberry jam, or a small candied cherry in the center, although apricot jam is the traditional choice.
Leave a Reply