As we are well into autumn and the ice cream season is over, we look again in our homes for some sweet comfort to accompany our afternoon cup of tea or morning glass of milk. Only if we had a great recipe for cookies that could be made in no time, it would be a real life and time saver.
Do not worry. Today we bring you the most delightful couscous dessert that combines the flavor of coconut with the aroma of the lemon zest. A true wonder of the senses that can be ready in just 30 minutes. Bring the Martino Couscous, those coconut flakes and your lemons, and get ready for the cookie that will soon become your favorite one! Not to mention: your kids will thank you when dipping it into their milk every single morning.
Recipe by Simona Novarini
- 100 ml of water
- 1 tablespoon of sugar
- 200 grams of Martino “Kids” Couscous
- 2 eggs (white and yolk)
- 120 grams of granulated sugar
- 70 ml sunflower seeds oil
- Zest of one lemon
- 160 grams of coconut flour
- 8 grams of baking powder
- Confectioners’ sugar as needed
Hydrate the couscous
As always begin by hydrating the couscous. In a medium, heavy-bottomed saucepan over medium heat, add 100 ml of water, 1 tablespoon of granulated sugar and bring everything to a simmer.
When the water is simmering, remove from the heat and sprinkle 200 grams of Martino “Kids” Couscous. Make sure to distribute the couscous evenly and leave it aside for 4-5 minutes until all the water is completely absorbed.
Now the couscous should be fully hydrated, fluff it with a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light, fluffy texture.
Prepare the cookies mixture
In a large mixing bowl add 2 eggs white and yolk. Add 120 grams of granulated sugar and stir with a hand mixer. Make sure to mix well until the sugar is melted. Continue by adding 70 ml of sunflower oil, the zest of one lemon and mix everything again. Finally, add 160 grams of coconut powder and 8 grams of baking powder and mix again until you obtain an amalgamated mixture.
Prepare the cookie
Add in the eggs mixture the hydrated couscous and mix everything well. When the mixture is firm enough start shaping little balls and place them one by one in a baking tray which you have covered with parchment paper. Place the cookies 1-1.5 inch far away from each other and before placing in the oven press lightly each cookie on the top side with your fingers. Bake at 180 degrees for 20-25 minutes, and until the cookies have obtained a golden color.
When the cookies are baked make sure to live them to cool down for some minutes and then sprinkle on top with confectioners’ sugar. Serve with coffee, milk, or tea.
Notes and variations:
- For extra tenderness and flavor you can hydrate the couscous in milk instead of water, and if you are vegan or looking for lactose-free ingredients use coconut milk.
- Instead of lemon zest, you might use orange zest as well.
- Finally, if you are a chocolate lover, you can add a chocolate filling to the cookies! You will for sure not regret it.
Sometimes we want something sweet and we want it now! This recipe is what you need in those cases. These cookies with couscous, and coconut and the light aroma of the lemon zest will soon become your favorite ones. Ready in 30 minutes, super delicious and healthy. Enjoy and don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
Place the couscous and coconut cookies in your cookie tray and enjoy them daily with your coffee, or tea. Let the kids dunk them in their milk. Pack them for school or work for a sweet healthy snack. Serve them as a sweet delight is a birthday party. It is up to you. Now you have the recipe, try it out and don’t forget to leave us a comment to tell us all about it.