Almond and coconut ghriba cookies, a moroccan pastry classic

Name: Almond and coconut ghriba cookies, a moroccan pastry classic
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: En
Ingredients: 1+2/3 cups/125 g grated coconut; 3/4 cup/75 g almond flour (make sure it has no lumps); 1/3 cup/50 g peanuts (ground); 1/4 cup/45 g sugar; 1 tsp/4 g baking powder; 2 Tbsp/30 ml sunflower oil; 1 egg; 2 tsp peach jam; zest of half a lemon; 1/3 cup/50 g icing sugar (approx.); pinch of salt

Snacks

Very Easy

35 min

165 Kcal

If you've never tried coconut ghriba, you're missing out. These small cookies, as humble as they are tasty, are one of those traditional Moroccan pastry recipes that can be prepared in no time and brighten your whole day. Made with grated coconut, powdered sugar and egg, they contain no butter or flour, yet they are tender with a slightly moist center that makes them a pleasure to bite into. In Morocco, they are a classic, especially during Ramadan or the Feast of the Sacrifice, when they fill trays alongside other homemade sweets such as almond briouats or gazelle horns, with their delicate almond filling and unmistakable orange blossom aroma. They are also perfect to enjoy with a good Moroccan mint tea in the afternoon or to share with family on any given day. In Moroccan desserts, this is one of the simplest and most rewarding recipes. Recipes vary by region and family, but they all have one thing in common: they are irresistible.

Materials

Large bowl
Hand whisk
Silicone spatula or wooden spoon
Baking paper (parchment paper)
Grater

Preparation

Preparation20 min

Cook time15 min

Weigh and prepare all the ingredients.
In a large bowl, add the egg and sugar. Beat with a hand whisk until the mixture is creamy, smooth and slightly thickened. Add the sunflower oil, jam and lemon zest. Stir with a spatula until everything is well combined.
Add the grated coconut in several batches, mixing each time so it is evenly incorporated. Then gradually add the ground almonds, peanuts and baking powder, mixing well after each addition. The resulting dough should hold together, be moist and slightly sticky; this is normal.
Lightly oil your hands with a little sunflower oil (or orange blossom water) to prevent the dough from sticking. Take portions of about 20 g and roll them into balls, making sure they are a similar size so they bake evenly. Flatten them slightly with the palm of your hand.
Roll each ball in powdered sugar and place them on a baking sheet lined with parchment paper, leaving space between them. Make a small indentation in the center of each one with the tip of your thumb, without pressing too hard. Preheat the oven to 180 ºC, using both top and bottom heat. Once it reaches temperature, bake for 10–15 minutes, until the cookies are lightly browned.
Remove them from the oven and let them cool completely on a wire rack. As they cool, they will firm up slightly on the outside but remain tender inside. And that's it!

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FAQ ❓

Can coconut ghriba be made without eggs?

Yes, you can replace the egg with a plant-based alternative if you need an egg-free version. The most common option is to use 60 ml of plant-based condensed milk, which adds sweetness and binds the ingredients well. You can also use a tablespoon of ground chia or flax seeds mixed with three tablespoons of water, leaving the mixture to stand until it gels. The texture will be different, but the cookies will remain soft inside.

Can I replace the peanuts or almonds with another ingredient?

If you can't use peanuts or almonds, you can replace them with the same amount of additional grated coconut or even fine semolina. This will maintain the dough's structure, although the flavor will change slightly. Be sure to adjust the amount of oil or jam slightly if the dough is too dry.

How can I keep the ghriba from falling apart during baking?

It's important not to add too many dry ingredients to the dough or overwork it. The mixture should be moist, soft and slightly sticky. Make sure the balls are compact, and don't press too hard when making the indentation in the center. Baking them on a parchment-lined tray in a conventional oven (without the fan) also helps them keep their shape.

Can they be prepared in advance? How should they be stored?

Yes, these cookies can be prepared in advance. Once cool, store them in an airtight container at room temperature. They keep well for 4 to 5 days. If you prefer to make the dough ahead of time, you can keep it covered in the refrigerator for up to 24 hours before shaping and baking.

Can I bake the ghriba in an air fryer?

Yes, you can adapt the recipe for an air fryer. Preheat the air fryer to 160 ºC, place the cookies in the basket on parchment paper and cook them for 8 to 10 minutes. Keep an eye on the browning, as cooking times can vary by model. The centers will be tender and the outside slightly firm if you follow the timings.

What other versions of ghriba can I make?

Ghriba can be made in many variations, depending on the region or personal taste. You can add cinnamon, orange blossom water or orange zest for flavor. You can also replace the coconut with fine semolina, or make versions with walnuts, pistachios or even cocoa. Replacing the jam with bitter orange, apricot, peach or even berry jam also gives the final flavor an interesting twist.

Nutrition

for 1 serving / for 100 g

Calories: 165Kcal

Carbo: 9.2g
Total fat: 11.8g
Saturated fat: 4.2g
Proteins: 3.7g
Fibers: 2.5g
Sugar: 8.7g
ProPoints: 4
SmartPoints: 7

Nutritional information for 1 serving (38g)

Cookware

oven

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

5/5, 1 vote(s) 1 comment

ufesa

16/09/2025

Easy to make and am sure they are delicious

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