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Coconut ghoriba, typical cookies from Maghreb.

Servings: 30


  • 180 g semolina
  • 120 g caster sugar
  • 80 g shredded dried coconut
  • 140 ml ( about 1/2 cup+ 1 tbsp) sunflower oil or similar
  • 2 eggs
  • 1 pinch salt
  • 1/2 vanilla pod ( seeds only)
  • 1/2 bag baking powder
  • icing sugar


  • 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.