Moroccan · Desserts
Coconut Ghriba Cookies
A newer addition to the ghriba family, popular in modern Moroccan bakeries, these cookies swap ground almonds for desiccated coconut, giving a lighter, chewier crumb and a distinct tropical note against the classic cinnamon and orange blossom base.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 18
- Level
- Medium
Ingredients
- 200 g desiccated coconut
- 100 g sugar
- 2 eggs
- 40 g melted butter
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Icing sugar, for coating
Method
- 1
Mix
Combine the coconut, sugar, eggs, melted butter, baking powder and vanilla into a sticky dough.
- 2
Chill
Chill for 30 minutes to firm up.
- 3
Shape
Roll into balls and coat generously in icing sugar.
- 4
Bake
Bake at 160°C for 12–15 minutes until the tops crack lightly and the base turns light gold.
- 5
Cool
Cool completely on the tray before handling — they're soft straight from the oven.
Chef's tips
- These are naturally softer than almond ghriba; don't expect the same firm crackle on top.
- Chilling the dough makes the icing sugar coating stick evenly and prevents spreading.
Frequently asked questions
Can I use fresh shredded coconut instead of desiccated?
Desiccated coconut is drier and works better here; fresh coconut adds too much moisture and can make the dough too wet to shape.