Coconut Cookies (Ghorayebet)

Coconut Cookies (Ghorayebet)

Prep. 20 mins
Cooking 15 mins
Serving 4
Middle Eastern

INGREDIENTS Measurements


3 eggs
1/2 cup granulated sugar
1/2 cup vegetable oil
1/4 teaspoon vanilla
1 1/4 cup fine semolina flour
1 cup shredded coconut
1 teaspoon baking powder
2 tablespoons orange blossom water
Powdered sugar



  • Preheat oven to 180˚C (350˚F).
  • In bowl of electric mixer, beat eggs on medium speed. Gradually beat in sugar and continue beating until pale and frothy. Beat in oil and vanilla. Mix semolina flour with coconut and baking powder in a large bowl. Gradually add to egg mixture on low speed, beating until dough is soft and well combined.
  • Shape dough into walnut-size balls, then press gently to flatten.
  • Dip dough rounds in orange blossom water, then dip in powdered sugar to cover the top completely. Repeat to coat remaining rounds, placing them well apart on greased baking sheet.
  • Bake for 25 minutes, or until light golden brown.
  • Let cool and arrange on a serving plate.

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