The Ghriba is one of the most delicious and popular cookies in traditional Moroccan pastry. The most famous one is Ghriba Bahla, but you can find a lot of other varieties.
In this post, I’m sharing with you the recipe of one of my favorite Moroccan Ghriba: The Coconut and Semolina Cookies.
They are crunchy on the outside with plenty of beautiful cracks, soft and chewy on the inside, and trust me, they are so tasty. So if this is something you are looking for, then you are in a good place to start.
Coconut and Semolina Cookies: my favorite Moroccan Ghriba
Ghriba is a traditional Maghreb cookie that comes in many varieties: you can find them in chewy, crunchy, or even crumbly textures.
They usually consist of flour (almond flour, semolina, or any nuts flour), sugar, butter or oil, or both, and they can be flavored using a few perfumes: almond extract, vanilla, lemon, sesame seeds, orange blossom extract…
What is special about these cookies is the mix of coconut, lime, and the scent of ice sugar that will bring a pop of flavors to your mouth.
It is one of my preferred Moroccan Ghriba, and now that I moved from Morocco, it brings me a lot of memories and mindfulness 
Coconut and Semolina Ghriba
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 200 g sugar
- 1 lime zest (or lemon zest)
- 1 tbsp apricot jam
- 250 g shredded coconut
- 250 g fine semolina
- 1 cup icing sugar (to roll before baking)
- 8 g baking powder
- 1 pinch of salt
Instructions
Prepare the dough
- In a large bowl, mix the eggs, sugar, salt, and lime zest.
- Add the oil, the jam and mix well until the sugar is perfectly dissolved.
- Now add the shredded coconut and mix well using your hand until the ingredients are well combined.
- Then gradually add the semolina and baking powder while mixing.
- The dough should not be runny nor too compact. Cover it with a plastic bag and let it rest for 10 minutes.
Form the cookies
- Put a little water (you can also use orange blossom water if you have it) in your hand and make balls, This way the dough won't stick to your hands.
- Then form balls of around 30 grams and pass them in icing sugar until they are perfectly coated.
- Place the balls on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 170 ° static heat for 8 to 12 minutes.
- Let them cool before keeping them in an airtight box.
Notes
- Make sure to space the Ghriba as they will flatten out in the oven.
- Do not immerse your Ghriba in water, they will absorb all the ice sugar coating them.
- If you like your cookies to be flat, make sure to press them gently using your palm.
- To have perfect cracks for these cookies, I advise you to bake them first on the bottom level of the oven, then turn on the top and continue baking until they start to have a golden color.
- Do not allow the Ghriba to overcook, otherwise, they will harden.
- When you get your cookies from the oven, let them cool for some minutes before getting them out from the pan.
How to store coconut and semolina cookies
If you manage to hide a few of these Moroccan Ghriba, you can store them either in the fridge or in the freezer. They keep perfectly well in an airtight box and also freeze very well in a ziplock bag.
That said, you can double the batch so you will have plenty of Ghriba in your freezer.
Make sure to take them out a few minutes before tasting so that they regain their softness.
Serve your Moroccan Ghriba!
These coconut and semolina cookies go so well with both coffee and hot mint tea. Oh my! They are so delicious!
The zest of lime gives it a fresh kick and makes these Ghriba extra specials. You can add lime, lemon, or orange zest depending on your preferences.
Let me know in the comments section what is your favorite drink to go with these cookies.
Enjoy my dears!
More easy recipes
If you love easy and tasty Moroccan and Meditarian food and you are looking for new recipes, consider trying the following ideas:
8 thoughts on “Coconut and Semolina Cookies (Moroccan Ghriba)”
This is my favorite Ghriba too.
When I make it I don’t get cracks like what you get, I will try the hints you have shared and see
Thanks Layla 🙂
Hi Sara,
Thank you 🙂
For the cracks just use a good quality icing sugar and follow the tips I have shared, you will for sure get the same result!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Hi Ashok,
Oh, thanks so much for this comment. I’m glad you and your family enjoyed it 😊
Stay tuned for more similar recipes
Could you clarify the tip for perfect cracks… do you turn the cookies over on the tray or do you just move the pan from the bottom shelf to the top shelf?
Hi Ethel,
No do not turn the cookies, they are so fragile at this level.
You only need to put the pan first on the bottom shelf then move it to the top one.
Hope this helps 🙂
These were very yummy and took me right back to my childhood! Thank you Layla!
I did however cook them a bit longer (15 or 16 min).
Hi Maryam,
Thanks a lot your message, I’m glad you like it!