I should first note that these cookies are not technically Moroccan but my neighbor who gave me (*created actually) this recipe is Moroccan and a cookie expert (Her misloach manot for Purim is so beautiful with many different small cookies!) so I just made up the English name. She actually just calls them ״כדורים״ which means “balls” . Technically that is exactly what they are. (These are by far her easiest cookies).
*I am sure she would love to do a small course on how to make all different kinds of Moroccan cookies so if there is interest we could get a group together…
In any case, all you need is:
One sleeve of Petit Beurre/Tea biscuits -about 200 grams (If you are vegan I believe there are varieties out there)
A cup of Raw Tahini
A half a cup of Silan (Date Honey)
Desiccated coconut for coating
- Use a food processor and grind the cookies to a coarse powder.
- Add the tahini and silan and mix. If you feel it is a bit loose add a tiny bit more tahini.
- Then I put it in the fridge for about 20 minutes to make them easier to roll. (Some friends have told me they found it easier to roll right away. I guess this is personal choice.)
- Take out the mix and roll them into small balls.
- Coat in the desiccated coconut and there you go!
Great with tea, coffee and at all times of the day. Even as a small gift for a friend after she gives birth (with this tea), or as a guest in someone’s home. This recipe will make about 30 cookies.
You can keep outside in any type of closed box, but I usually put them right into the freezer and take out about 10 or so every Shabbat for after lunch when we want something pareve.
*Last note is that you can also make this Pesach friendly (if you eat kitniot-legumes), by using those hardened, potato-flour based Pesach cookies.
For those of you not in Israel or another Middle Eastern country, you can get Silan (date honey) and Tahini at most ethnic supermarkets or kosher supermarkets/aisles. If you use honey instead of silan it won’t taste much like Halva.
Have a Shabbat Shalom and enjoy!