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Ghreyba (Coconut Moroccan Cookies)

Ghreyba (Coconut Moroccan Cookies)

These coconut Moroccan cookies are made with semolina flour. Covered in powder sugar and with a hint of orange.
Course Dessert
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 70 cookies
Calories 64 kcal
Author Lizet Bowen


  • 4 eggs
  • 1 cup vegetable oil (236ml)
  • 1 tablespoon orange peel
  • 1-1/2 cup icing sugar (187.5g)
  • 2 cups semolina flour (334g)
  • 2-1/2 cups grated coconut (250g)
  • 1 teaspoon baking powder
  • 1-1/2 cup icing sugar (187.5g) (to roll before baking)


  1. Preheat the oven to 365F / 185C and grease 2 baking trays.

  2. In a large bowl, mix eggs, oil, orange peel and 1-1/2 cup of icing sugar.
  3. Add semolina flour, grated coconut, and baking powder. Mix well.
  4. In a small bowl add the other 1-1/2 cup icing sugar.
  5. Make balls of about 1.5 inches in diameter. Roll them in icing sugar and place them on the greased trays.
  6. Bake for 15 minutes. Remove them from the oven and wait 3 minutes before placing them on a cooling rack.

Recipe Notes

Once cool, store in an airtight container. Keeps for up to 7 days.