Semolina Coconut Cookies - Coconut Ghriba

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Coconut Ghriba is a delicious Moroccan cookie made with coconut. The original Ghriba recipe is made with flour and sesame seeds, but there are multiple types of Ghriba: almond ghriba, walnut ghriba, and so on. If you are following a gluten-free diet you can replace the semolina in this recipe with Almond Meal and you will have a delicious gluten-free cookie! Source: Alia"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (87.2 g)
  • Calories 324.6
  • Total Fat - 22.5 g
  • Saturated Fat - 12.8 g
  • Cholesterol - 52.1 mg
  • Sodium - 118.7 mg
  • Total Carbohydrate - 27.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 15 g
  • Protein - 4.6 g
  • Calcium - 100.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

If you are using dried coconut that is coarsely chopped, place it in the food processor and mix until you get dried coconut with a very fine texture.

Step 2

Mix all the dry ingredients in a large bowl: finely shredded dried coconut, semolina (or almond meal), baking powder, and pinch of salt.

Step 3

Using an egg beater, beat the egg with the sugar until you get a whitish mixture.

Step 4

Add the vanilla extract and continue beating for another 30 seconds.

Step 5

Add the wet mixture to the dry mixture, and using your hands, mix all the ingredients until well incorporated. Add the vegetable oil.

Step 6

Cover the bowl containing the dough with a plastic wrap and let rest on your kitchen counter for 30 minutes.

Shaping and Baking the Cookies


Step 7

Preheat your oven to 350 F (180 C).

Step 8

Cover a baking pan with parchment paper.

Step 9

To shape the cookies, wet your hand with a little bit of orange blossom water (or just water), take some of the coconut dough and make a ball the size of a walnut, roll the dough ball in powdered sugar, pad the coconut ball a bit to flatten it, then place it on the baking pan.

Step 10

Bake the cookies for 10 minutes. Do not overbake or the cookies will become hard when they cool down.

Step 11

Once the cookies are done, remove from the oven, and let cool down on the baking pan (do not move them, or they would break! the cookies are soft when they are still hot).

Step 12

Let the cookies cool down before moving them to a plate. Dust them with powdered sugar before serving.

Tips & Variations


No special items needed.

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