Moroccan cuisine · Desserts & Sweets

Ghriba

Moroccan almond-coconut macaroons with cracks – crisp outside, soft as marzipan inside.

Ingredients · for 8 servings

• 200 g ground almonds
• 100 g shredded coconut
• 150 g sugar
• 2 eggs
• 1 tsp baking powder
• 2 tbsp orange blossom water
• 1 organic lemon (zest)
• Powdered sugar for rolling

Instructions

1. Mix the almonds, coconut, sugar, baking powder and lemon zest.
2. Add the eggs and orange blossom water and knead into a soft, sticky mass.
3. Chill for 30 min so it becomes easier to shape.
4. With damp hands, roll walnut-sized balls and coat generously in powdered sugar.
5. Place spaced apart on the baking tray and press down lightly.
6. Bake at 170 °C for 15–18 min, until the characteristic cracks appear and the edges turn golden – they should stay soft inside.
7. Let cool on the tray – serve with mint tea.