About This Dish
Morocco's most popular everyday cookie — crackle-topped rounds that are crispy on the outside and soft, chewy on the inside. Ghriba come in dozens of varieties, but the coconut version is the most ubiquitous, found in every bakery and home kitchen. The name means "strange" or "wonderful" in Arabic, referring to the cookie's unique cracked surface that forms during baking. Making ghriba is a rite of passage for Moroccan cooks, and bakeries are judged by the quality of their ghriba. They pair perfectly with mint tea and are the default accompaniment for afternoon guests.
Ingredients
- 300 g Desiccated coconut
- 200 g Sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 1/2 tsp Baking powder
- 100 g Powdered sugar for rolling
Instructions
- 1
Mix coconut, sugar, eggs, vanilla, lemon zest, and baking powder into a sticky dough.
- 2
Refrigerate for 30 minutes to firm up.
- 3
Roll into walnut-sized balls.
- 4
Roll each ball in powdered sugar until coated.
- 5
Place on a lined baking sheet, spacing 3cm apart.
- 6
Bake at 170C (340F) for 12-15 minutes until cracked on top and lightly golden.
- 7
Cool completely on the sheet before removing — they firm up as they cool.
Tips & Tricks
- Do not overbake — they should be slightly soft in the center.
- The cracked surface is the signature look — it happens naturally.
- Roll in powdered sugar generously for the best crackle effect.
- These freeze well for up to a month.