Moroccan Coconut Snowball Cookies (Richbond Cookies): A Traditional Delight
These soft, melt-in-your-mouth Moroccan coconut snowball cookies, also known as Richbond Cookies, are a festive favorite. They’re made from a simple dough filled with apricot jam and rolled in shredded coconut for a snowy finish.
Equipment
- Mixing bowls (large & medium)
- Hand whisk or electric mixer
- Measuring cups and spoons
- Baking sheet or cookie tray
- Parchment Paper or Silicone Baking Mat
- Oven
- Spatula or spoon
- Cooling rack
- Small bowl (for mixing apricot jam and orange blossom water)
- Shallow plate (for rolling cookies in coconut)
Ingredients
- 3-4 eggs
- 1 cup granulated sugar (200g) granulated sugar
- 1 cup vegetable oil (236ml) vegetable oil (or melted butter)
- 1 tsp vanilla extract or 1 tsp vanilla sugar
- 3¼ cups all-purpose flour (400g) all-purpose flour
- 2 tsp baking powder
- A pinch of salt
For the Filling and Coating
- 2½ cups smooth apricot jam (625g) smooth apricot jam
- 3 tbsp orange flower water
- 2½ cups unsweetened shredded coconut (200g) unsweetened shredded coconut
Instructions
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a large bowl, beat the eggs and sugar until well combined.
- Add the oil and vanilla, then mix well.
- Sift in the flour, baking powder, and salt, and mix to form a soft, pliable dough.
- Shape the dough into small balls, about the size of a walnut.
- Place the balls on the baking tray and bake for 10–12 minutes, or until the bottoms are lightly golden (do not overbake). Let cool completely.
- In a bowl, mix the apricot jam with orange flower water until smooth.
- Pair the cookies into twos, spreading a layer of jam between them to form sandwiches.
- Roll each sandwich in the shredded coconut to coat fully.
- Allow to set before serving. Enjoy!
Notes
- You can substitute orange flower water with a few drops of orange zest if not available.
- These cookies store well for several days in an airtight container and are perfect for celebrations.