Moroccan Coconut Ghriba Cookies

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We ate these lovely little biscuits everywhere in Morocco.  The more my glass of mint tea was filled, the more biscuits I seemed to eat.
I don’t profess that mine are as good as those we tasted in Morocco but they are good enough.



  • 2 eggs
  • 1/2 cup sugar
  • 50g butter. melted
  • 2 tablespoons mild flavoured olive oil
  • finely grated zest of 1 lemon
  • 1 cup ground almonds
  • 3 cups desiccated coconut
  • 1 teaspoon baking powder
  • orange blossom water (optional but it does make a difference)
  • 3/4 cup icing sugar
  • 30 (ish) almonds


Preheat the oven to 180 C and line 2 baking trays with baking paper.
Beat the eggs and sugar together until pale and creamy.
Mix in the melted butter, oil and lemon zest followed by the almonds, coconut and baking powder.
Form the mixture into small balls, the size of a small walnut.
Roll these in the icing sugar and then using your fingers gently press them to a disc on the line tray.  Press an almond into the top of each biscuit.
Leave to rest for 10 minutes and then bake for 10 minutes until golden.
Cool on a wire rack and store in an airtight container.
They are wonderful served warm with a glass of mint tea!
(To make mint tea immerse fresh mint leaves into a pot/cup of green tea.  Moroccans add sugar as well).


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3 thoughts on “Moroccan Coconut Ghriba Cookies

  1. Hi Helen
    Can you please tell me how much orange blossom water to add, and if it is added at the same time as the butter and oil? The recipe sounds lovely!
    Kind regards