Coconut Ghriba / Moroccan Coconut Cookies


My measurement:
1 cup=120g

  • 1 cup of grated coconut
  • 1/4 cup  semolina
  • 1/2 cup powdered sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg
  • A pinch of salt
  • Powdered sugar for dusting
  • Rose water or Orange blossom water (or just regular water)


 Roast the grated coconut lightly still it becomes dry. Or you can use dessicated coconut.

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.

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


In a bowl mix butter and egg together.

Add in 1 egg and using an egg beater, beat them well until you get a whitish mixture. 

Add in vanilla essense to it.

Add the wet mixture to the dry mixture, and using your hand, mix all the ingredients until well .

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


Preheat your oven to 350 F (180 C). Cover a baking pan with parchment paper. 
Now its about 30 min. Make small flat balls out of the dough.

In one of the bowl keep ready the Rose water  And the other one with powdered sugar.


Dip each balls first in Rose water.

Then dip in powdered sugar.

Place the cookies in the baking tray.
Bake the cookie for 10 minutes. Do not over bake or the cookies will become hard when they cool down.
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). Let the cookies cool down before moving them to a plate. Dust them with powdered sugar before serving.


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