Mix together semolina, coconut, salt and baking powder.
In a bowl whisk briefly eggs with sugar, oil and vanilla seeds.Combine the two parts and make small balls, pressing gentle with hands ( they tend to crumble, it's normal). Put them on a lined baking tray, sprinkle with icing sugar and bake in preheated oven at 170°C/ 340°F for 10-15 minutes ( they don't have to brown, mine are already too gold).
Wait for them to cool completely, you can store them in a tin box up to a month.