Moroccan Coconut Ghriba

Moroccan ghriba are one of those cookies you’d often find sitting on a plate at your grandmother’s house.

Simple, coconutty, slightly crackled on top, and impossible to eat just one. The best part? They’re naturally Passover-friendly, made with coconut and almond flour instead of regular flour.

Soft on the inside with that signature powdered sugar finish, they bring all the nostalgic Moroccan flavors, especially the hint of orange blossom

They are the easiest cookie you’ll make all week.

• 2 cups unsweetened shredded coconut

• ½ cup almond flour

• ½ cup powdered sugar

• 1 tsp baking powder

• pinch of salt

• 2 eggs

• 2 tbsp apricot jam

• 2 tbsp oil

• 1 tbsp orange blossom water

• 1 tsp vanilla

For shaping

• water (to wet hands)

• powdered sugar for dipping

DIRECTIONS:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, mix the shredded coconut, almond flour, powdered sugar, baking powder, and salt.

3. In a separate bowl, mix the eggs, apricot jam, oil, orange blossom water, and vanilla. Use your hands to blend well so the apricot jam breaks down into the mixture.

4. Add the wet ingredients to the dry ingredients and mix with your hands until a soft dough forms.

5. Cover and let the mixture rest for 10 minutes so the coconut absorbs the moisture.

6. Lightly wet your hands with water and shape small balls. Gently flatten them and dip the tops in powdered sugar.

7. Place on the baking sheet with the powdered sugar facing up.

8. Bake for about 15 minutes, until the tops crack slightly and the bottoms are just lightly golden.

9. Let cool before serving.

For full video, click here. 

Enjoy,

Guila