Who remembers these delicious Lebanese coconut cookies? If you grew up in Lebanon, chances are you have tasted them or at least spotted them in local bakeries! Known as Akras Jouz Al-Hind (Lebanese Coconut Cookies), these traditional coconut treats bring back sweet childhood memories. Simple, delightful, and full of nostalgic charm, they are a beloved classic in Lebanese baking!
A Taste of Childhood: Traditional Lebanese Coconut Cookies
These Lebanese coconut cookies remind me of the ones I used to pick out from our neighborhood bakery when I was just 10 years old. They are a timeless classic, found in bakeries all across Lebanon. With their beautifully crisp edges, slightly chewy centers, and a pretty maraschino cherry on top, they are simply irresistible. Sometimes, they are even sandwiched together with a layer of jam! As much as I enjoy experimenting with trendy new cookie recipes, my heart will always belong to the classics, especially those that bring back the sweetest childhood memories.
Simple Ingredients and the Secret to Perfectly Crisp Coconut Cookies
This is a straightforward Lebanese coconut cookie recipe, made with simple ingredients that you most likely already have in your pantry!
- Prepare a double boiler: If you have a double boiler, now is the time to use it! If not, you can easily improvise one with items you already have in your kitchen. Choose a stainless-steel saucepan as the base and fill it with about 3 inches (7.5 cm) of water. Place a heatproof bowl on top, making sure it fits snugly without touching the water.
The purpose of this hot water bath, also known as the bain-marie method, is to gently heat the coconut batter and prevent it from cooking too quickly. This gradual, gentle heat helps stabilize the egg whites and contributes to the cookies’ beautifully crisp outer edges.
Frequently Asked Questions About Lebanese Coconut Cookies
Is it easier to separate eggs when they are cold?
Yes! Eggs are easier to separate when cold because the yolks are firmer and less likely to break. For this recipe, separate the eggs straight from the refrigerator.
Should I line the baking sheets when making coconut cookies?
Absolutely! Always line your baking sheets with parchment paper or a silicone baking mat to prevent the coconut cookies from sticking.
Why does the coconut cookie dough need to chill overnight?
After cooking the coconut dough on the stovetop, it will be slightly loose. Chilling it overnight, or for at least 6 hours, allows it to firm up, making it much easier to roll and shape the cookies. Do not skip this important step!
Do I need to preheat the oven before baking coconut cookies?
Yes! Always preheat your oven before baking. If the oven is not hot enough when you put the cookies in, they may still be underbaked after 15 minutes.
Can I sandwich Lebanese coconut cookies with jam?
Of course! Sandwiching the cookies with jam is entirely optional, but it adds a lovely fruity touch and makes these classic coconut cookies even more delicious.
Are Lebanese coconut cookies gluten-free?
Yes! These coconut cookies are naturally gluten-free, making them a lovely treat for those avoiding gluten. Just make sure all your ingredients are certified gluten-free if necessary.
How many cookies does this recipe make?
This is a small-batch recipe designed to make 5 giant Lebanese coconut cookies. However, you can easily use the same dough to make smaller cookies. Just remember that smaller cookies may require less baking time.
How do I store Lebanese coconut cookies?
Store the coconut cookies in an airtight container at room temperature for up to 4 days. Alternatively, keep them in an airtight container in the refrigerator, where they will last for up to a week.
More Gluten-Free Recipes
Low-Carb Tahini Chocolate Chip Cookies
Traditional Lebanese Meghli (Spiced Rice Pudding)
Lebanese Moufataka Recipe (Traditional Beiruti Turmeric Pudding)
Fistkieh Recipe: Authentic Lebanese Peanut Bars for Eid
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Lebanese Coconut Cookies
Description
Ingredients
- 1 ¾ cups desiccated coconut
- 1 ½ cups powdered sugar or granulated sugar for crispier edges
- 3 egg whites
- ½ teaspoon vanilla extract
- 8 maraschino cherries for garnish
- ⅓ cup apricot jam to sandwich the cookies
Instructions
- In a heatproof bowl, mix together the coconut, egg whites, and powdered or granulated sugar.
- If you have a double boiler, now is the time to use it. If not, create your own by filling a stainless steel saucepan with about 3 inches of water to form the base. Place the heatproof bowl holding the coconut mixture over the saucepan and cook over medium heat for 15 minutes, stirring occasionally. Ensure that the water remains at a gentle simmer and does not boil. At this point, the mixture will become loose and sticky. Remove the bowl from the heat, cover it directly with plastic wrap, and refrigerate overnight, or for at least 6 hours.
- Preheat the oven to 170°C/340°F.
- Use a spoon to scoop the coconut dough into 10 equal mounds. Slightly dampen your hands to shape the mounds into balls, then gently flatten each ball into a disc about 2.5 cm (1 inch) thick.
- Transfer the cookies to a baking sheet lined with parchment paper, spacing them 2 inches (5 cm) apart.
- Place a maraschino cherry on top of five of the cookies.
- Bake for 15 to 17 minutes until golden, yet soft to the touch.
- Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Spread the jam on the flat bottom of the five cookies without maraschino cherries, then top with the remaining cookies. You now have a beautiful and delicious treat!
17 Comments
I love macaroons or any coconut cookies so these beauties are right up my alley!! Plus, I love that I get TWO in every serving!
Hi Hadia,
What is it a desiccated coconut, powder sugar is it icing sugar? Thank you
What a lovely cookie to capture any coconut lover’s heart!
What a pretty cookie! I love the idea of the apricot jam!
These are seriously so genius!!
These cookies look absolutely perfect! Great work! I believe I’ve had something like them before, but never made into sandwiches. My husband is of Lebanese ancestry; I’ll have to make these for him.
Love these cookies but tried three times still not successful i want to leave them single but the middle is very soft i cant even lift it when cooled down ii left it overnight and wet my hands when rolling them. Can you tell me what i am doing wrong
Is this 1.5 cups coconut or 11 cups
Hi Hadia,
Can you post the ingredients in grams instead of cups ?
You instructions do not say when to add the vanilla. I’m assuming I add it to the coconut, egg whites and powdered sugar at the beginning of the double boiler stage?