Lebanese Coconut Cookies
Who remembers those coconut cookies? If you have been raised in Lebanon, then most probably you must have had these cookies or at least must have seen them! “Akras Jouz AlHind”/”Lebanese Coconut Cookies” are a classic cookie treat from Lebanon! With a detailed video tutorial below.
Lebanese Coconut Cookies (Video)
The cookies remind me of the ones I used to pick out at our neighborhood bakery when I was 10, a classic found in most Lebanese bakeries. They have a lovely crispy edge and slightly chewy middle with an attractive cherry maraschino on top – often sandwiched with jam! While I so like to experiment with different trendy cookies, my heart belongs more to the classics that bring fond childhood memories!
A straightforward recipe, and ingredients are most probably found in your pantry.
- If you have a double-boiler, it is time to use it! If not, improvise one with the items in your kitchen! Choose a stainless-steal saucepan to form the base of the double boiler and fill it, about 3 inches/ 7.5 cm, with water; place a heat-proof bowl that fits snugly over the saucepan. The reason for the hot water bath is that it stabilizes the egg whites and gives the cookies a crispy outer crust, the bain-marie method will cook the coconut batter without letting it heat up quickly!
- Eggs are easier to separate when cold.
- Always use parchment paper or a silicone liner for the baking sheets.
- After cooking the dough on the stovetop, it will loosen a bit, so you need to chill it overnight or for a minimum of 6 hours, allowing the dough to firm up. You can’t skip this step, chilling will help you roll and shape the cookies.
- Make sure you preheated the oven before you start baking the cookies, or they will still be raw after 15 minutes of baking.
- Sandwiching them with jam is optional, but why wouldn’t you?
- The coconut cookies are gluten-free by nature.
- This is a small batch cookie recipe, it is designed to make 5 giant cookies. The same dough can be used to make smaller size cookies!
- Store the coconut cookies in an airtight container and they will last for 4 days, or even for 1 week in the fridge.
Ingredients needed for this recipe
- Unsweetened desiccated coconut
- Powdered sugar, or granulated suga
- Egg whites
- Maraschino cherries
- Vanilla extract
- Apricot jam
Use a spoon to scoop out 10 equal mounds of the coconut dough. Slightly dampen your hands to shape the mounds into balls, then again gently use your hands to flatten each ball to 2.5 cm/ 1 inch thick discs. Transfer the cookies to an oven sheet lined with parchment paper spacing them 2 inches/ 5 cm apart.
Place a maraschino cherry on top of 5 cookies. Bake for about 15-17 minutes to a golden color, yet soft when touched.
These are the Lebanese version of macaroons and my favorite cookies ever, they make a great addition to any cookie platter, and they are gluten-free by nature! I hope they become one of your favorites too!
TO PIN IT
Watch the detailed video tutorial.
Author: Hadia’s Lebanese Cuisine
Servings: Makes 5 giant cookies
Ingredients
- 1 3/4 desiccated coconut
- 11/2 cups powdered sugar, or granulated sugar for crispier adges
- 3 egg whites
- ½ teaspoon vanilla extract
- 8 maraschino cherries, for garnish
- 1/3 cup apricot jam, to sandwich the cookies
Directions:
- In a heatproof bowl, mix together in a bowl the coconut, egg whites and powdered sugar/ ganulated sugar.
- If you have a double-boiler, it is time to use it, if not, choose a stainless steel saucepan to form the base of the double boiler and fill it about 3 inches with water, now place the heatproof bowl holding the coconut mixture over the saucepan; cook over medium heat, making sure not to boil the water in the saucepan; cook for 15 minutes, stirring every now and then, making sure the water in the saucepan should not boil. At this point, the dough turns to a loose sticky one. Remove from heat, cover with plastic wrap and refrigerate overnight, or at least for 6 hours.
- Preheat oven to 170°C/ 340 °F.
- Use a spoon to scoop out 10 equal mounds of the coconut dough. Slightly dampen your hands to shape the mounds into balls, then again gently use your hands to flatten each ball to 2.5 cm/ 1 inch thick discs.
- Transfer the cookies to an oven sheet lined with parchment paper spacing them 2 inches/ 5 cm apart.
- Place a maraschino cherry on top of 5 cookies.
- Bake for about 15-17 minutes to a golden color, yet soft when touched.
- Cool on oven sheet, then transfer them to a wire rack.
- Spread the jam on the bottom of half of the cookies (the ones without maraschino cherries); top with the remaining cookies! Rest assured, you’ve got a beautiful and delicious treat! Watch the detailed video tutorial above.
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
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Instructions
No Steps Found !
- Course : DESSERTS, Snacks
- Recipe Type : DESSERTS, DESSERTS, LEBANESE RECIPES, RECIPES FROM AROUND THE WORD, Snacks
- Ingredient : Cookies
17 Responses to Lebanese Coconut Cookies
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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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!
Thank you, Liz, really these are out of the world good! Xo xo!
Hi Hadia,
What is it a desiccated coconut, powder sugar is it icing sugar? Thank you
Hi Rosa, desiccated coconut is the dried grated coconut”jouz alhind albambshoor”, and yes powdered sugar is icing sugar! Enjoy!
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
Claire, sorry this didn’t work for you. The recipe has been tested thoroughly, did you use the water bath method before refrigerating the dough? This is a crucial step!
Is this 1.5 cups coconut or 11 cups
Hi Jess, it is 1.5 cups coconut
Hi hadia.
I made them, they look.amaxing i made about 12 smaller ones. When they cool down are they still meant to be soft when u bite into them?
Also how much ingredients would i need to make 40 smaller ones?
Hi jess, and sorry for the late answer. Happy you liked the result. Mine were crispy on the edges yet just a bit soft and slightly chewy. Hoestly I havn’t tested the recipe for a huge batch; but I think you need to multiply the ingredients by four, but in that case beware, you need to put the batter in the water bath a bit longer to stabilize the egg whites, for a bigger batch. Welcome Jess!
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?