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Moroccan Coconut and Semolina Cookies

Moroccan Coconut and Semolina Cookies 0

Moroccan Coconut and Semolina Cookies is also called Ghoriba with coconut and Semolina. Ghoriba is the traditional Moroccan cookie and it comes in many flavors as most cookies do. Most of the Ghoriba are made with Almonds and semolina.

These cookies are super easy. They don’t require any fancy equipment. In fact when they’re usually made in Morocco, they just use their hands to mix all the ingredients. I like to start off using a wooden spoon then once all the ingredients come together, then I knead the dough with my hand.

Prep time: 30 minutes

Cook time: 30 minutes

Yield: About 30 cookies

Ingredients:

3 eggs
1 cup of sugar
3/4 cup of oil
1/2 teaspoon of almond extract (optional)*
1 cup of coconut flakes
1/2 teaspoon of baking powder
3 cups of semolina
A pinch of salt
For shaping and decorating:
1/2 cup of orange blossom water
1 cup of powdered sugar

*Almond extract is not usually used in the traditional Ghoriba with coconut and semolina, but it gives these cookies an exceptional taste and brings them to a whole new level.

Directions:
Preheat oven to 375 F degrees, and line 2  baking sheets with parchment paper. Moroccan Coconut and Semolina Cookies 1 To a bowl, add the eggs and oil and mix well using a wooden spoon. Moroccan Coconut and Semolina Cookies 2 Add the sugar, baking powder, almond extract (if you’re using) and salt while still mixing. Moroccan Coconut and Semolina Cookies 4 Add the coconut flakes, semolina, and continue mixing until all the ingredients are incorporated. Moroccan Coconut and Semolina Cookies 5 Once all the ingredients come together, put your wooden spoon down and use your hands (clean hands of course) to work the dough.
You will mix the dough and massage it until you get a smooth yet sticky texture. Moroccan Coconut and Semolina Cookies 6 It’s time to shape the cookies. Put a little bit of orange blossom water in the palm of your hands, then take a small amount of dough and shape it into a ball.Moroccan Coconut and Semolina Cookies 7 in the palm of your hands, then take a small amount of dough and shape it into a ball. You should have balls about the size of golf balls. The orange blossom water you put in the palm of your hands will help you shape and flavor the cookies, and will also prevent the dough from getting stuck to your hands.Moroccan Coconut and Semolina Cookies 8 you put in the palm of your hands will help you shape and flavor the cookies, and will also prevent the dough from getting stuck to your hands. Roll the cookies in the powdered sugar. Moroccan Coconut and Semolina Cookies 9 Place them on the prepared baking sheet about 1/2- 1 inch apart. Moroccan Coconut and Semolina Cookies 11 Bake for 25 to 30 minutes until it’s golden brown and the top is cracked. Moroccan Coconut and Semolina Cookies 12 The Ghoriba should have a cracked crispy top as shown on the picture. Moroccan Coconut and Semolina Cookies 13 Once removed from the oven, transfer to a cooling rack and allow them to cool completely before serving or storing.
You can store Ghoriba in an tight container for up to week or in the freezer for up to 4 months. When you are ready to eat them, just take them out of the freezer and allow them to come to room temperature, which will usually take about an hour. Moroccan Coconut and Semolina Cookies 14 Enjoy Ghriba with tea or coffee.

Moroccan Coconut and Semolina Cookies
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 30 Cookies
Ingredients
  • 3 eggs
  • 1 cup of sugar
  • ¾ cup of oil
  • ½ teaspoon of almond extract (optional)*
  • 1 cup of coconut flakes
  • ½ teaspoon of baking powder
  • 3 cups of semolina
  • A pinch of salt
  • For shaping and decorating:
  • ½ cup of orange blossom water
  • 1 cup of powdered sugar
Directions
  1. Preheat oven to 375 F degrees, and line 2 baking sheets with parchment paper.
  2. To a bowl, add the eggs and oil and mix well using a wooden spoon.
  3. Add the sugar, baking powder, almond extract (if you’re using) and salt while still mixing.
  4. Add the coconut flakes, semolina, and continue mixing until all the ingredients are incorporated.
  5. Once all the ingredients come together, put your wooden spoon down and use your hands (clean hands of course) to work the dough. You will mix the dough and massage it until you get a smooth yet sticky texture.
  6. Put a little bit of orange blossom water in the palm of your hands, then take a small amount of dough and shape it into a ball.
  7. You should have balls about the size of golf balls. The orange blossom water you put in the palm of your hands will help you shape and flavor the cookies, and will also prevent the dough from getting stuck to your hands.
  8. Roll the cookies in the powdered sugar and place them on the prepared baking sheet about ½- 1 inch apart. Bake for 25 to 30 minutes until it’s golden brown and the top is cracked.
  9. Remove from oven and transfer to cooling rack. Allow the cookies to cool completely before serving or storing.
  10. Enjoy Ghriba with tea or coffee.
*Almond extract is not usually used in the traditional Ghriba with coconut and semolina, but it gives these cookies an exceptional taste and brings them to a whole new level.

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