Samira Fatima Karima Nancy
Ghoriba Coco (Moroccan coconut cookies)
Ingredients for 80 cookies
7 eggs
100g sunflower oil
200g sugar
Zest of 2 lemons
100g fine semolina
750g coconut flakes
14g baking powder
Method
Whisk the eggs, sugar, oil and zest in a large bowl.
Add the coconut and whisk again.
Add the semolina and baking powder, and blend well with your hands.
Form the cookies by making small balls about 2 inches in diameter. Roll the ball of uncooked dough in confectioner’s sugar and place on cookie sheet.
Bake the cookies in two steps.
First, put the cookie sheet in the middle of the oven and broil until slightly cracked open.
Then, change the temperature to 170° C and watch the cookies carefully for about 5 minutes. They are finished when the cracks are golden brown.
Carefully and slowly use a metal spatula to loosen the cookies to prevent the sugar dusting from sticking to the cookie sheet. When cool, carefully transfer to a serving platter.
Serve with mint tea or coffee.
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