Ghoribas with Coconut are delicious Moroccan macaroons with a crisp crust. This traditional recipe uses semolina flour, which perfectly complements the flavor and texture of coconut.
The dough for coconut ghoribas is a bit sticky. I was taught to use orange flower water to keep my hands moist while working with the dough. This helps prevent the dough from sticking to your hands, and it imparts the exotic essence of the orange flower water to the cookies. If you don't have orange flower water, simply oiling your hands will work fine.
- 500 g (about 1 lb.) finely grated coconut (unsweetened)
- 160 g (about 1 cup) fine semolina
- 4 eggs
- 250 g (about 8 oz.) powdered sugar
- 2 teaspoons baking powder
- 1/2 tea glass (1/4 cup) vegetable oil
- 1/2 tea glass (1/4 cup) melted butter
- zest of 1 lemon (optional)
- --- for shaping and decorating ---
- orange flower water
- powdered sugar
Preheat your oven to 350°F (175°C). Lightly oil your baking sheets.
Beat the eggs with the sugar. Add the butter, oil, baking powder, and lemon zest, and mix well. Stir in the coconut. Add the semolina and mix to make a moist, crumbly dough which is firm enough to shape into balls.
Wet your hands with orange flower water, and take enough dough to roll a small ball. Squeeze the dough to compact it, and then form a ball. Flatten it slightly in your palms to form a thick disc. Roll the disc in powdered sugar, and place onto an oiled baking sheet.
Repeat the process, wetting your hands with orange flower water each time you form a cookie, until all the dough has been shaped.
Bake the cookies for about 20 minutes, or until golden brown. Don't under bake, or the ghoriba won't have its characteristic crispy exterior.
Transfer the cookies to racks to cool. Store the coconut ghoriba in airtight containers for up to two weeks, or freeze for up to three months.
