Moroccan Ghouriba Cookies with Coconut
4 servings
90 minutes
Moroccan ghuriba cookies with coconut are a refined treat from the depths of traditional Moroccan cuisine. Ghuriba has a rich history and has been made for generations, passing down recipe secrets from hand to hand. Delicate and airy, it features a fragile texture and a refined coconut flavor that harmonizes with the sweetness of powdered sugar and light vanilla notes. The combination of semolina and coconut flakes gives the cookies a unique fluffiness, while the slight crispness on the surface makes them particularly enjoyable to taste. In Morocco, they are often served with mint tea, creating an atmosphere of coziness and traditional hospitality. Ghuriba is an ideal choice for those who appreciate Eastern sweets and love to try something new while respecting age-old culinary traditions.
1
Combine all ingredients except the baking powder. Let the dough rest (the semolina should swell), and it may be necessary to thicken the dough a bit by adding more flour.
- Semolina: 100 g
- Desiccated coconut: 200 g
- Icing sugar: 85 g
- Chicken egg: 2 pieces
- Vanilla sugar: pinch
- Butter: 1.5 tablespoon
- Olive oil: 1 tablespoon
2
Add baking powder, mix thoroughly (the dough should be thick enough and slightly sticky).
- Baking powder (raising agent): 1 teaspoon
3
Form balls the size of a walnut and slightly flatten them.
4
Place the cookies on paper (3 cm apart), bake in a preheated oven at 170-180°C for about 12-15 minutes.
5
The cookie should remain slightly soft when pressed (it will harden when cooled), with a light golden hue. Cool and serve (with mint tea).
