Orange Coconut Cookies Without Butter or Mixer: Dunked in Warm Apricot Syrup, Juicy for Days

Instructions

1. Heat the oven to 340°F (170°C). Crack the eggs into a large bowl, add the granulated sugar and vanilla and whisk until the sugar dissolves.

2. Pour in the oil and add the orange zest, the pinch of salt and 2 tablespoons of jam. Whisk well until everything is combined.

3. Sift the flour and baking powder through a sieve into the liquid mixture. Stir with a spatula first, then quickly work it by hand into a soft dough that does not stick.

4. Pinch off small pieces of dough and roll them between your palms into balls the size of a walnut. Place them on a baking sheet lined with parchment paper, leaving a little space between them, because they will spread.

5. Bake in the preheated oven for about 15 to 20 minutes. The cookies should stay pale, just lightly golden on the bottom.

6. Make the syrup: While the cookies bake, put the scant cup (200 ml) of jam and the orange juice in a saucepan. Cook over low heat for about 5 minutes until you have a thinner, hot syrup.

7. While the baked cookies are still warm, dip them in the warm syrup (leave them for a few seconds so they soak up the flavor) and immediately roll them in the shredded coconut.