Moroccan Ghriba — Chewier Than Macaroons, Bakery-Style Cracked Tops | 3 Secrets

Ghriba — Moroccan coconut-semolina cookies with bakery-style cracked tops and chewy centers. Watch to the end to see the chewy bite test and the 3 secrets. Store-bought macaroons can't compete — these crackled coconut ghriba stay chewy for days. Three bakery secrets: the rest, the sugar coat, and the hot oven start. INGREDIENTS (US): 2 cups shredded coconut 1 cup fine semolina 1 cup sugar 3 large eggs 2 tsp baking powder 1 tsp vanilla extract Zest of 1 lemon Pinch of salt ~1 cup powdered sugar, for coating CHAPTERS: 0:00 Intro — the 3 bakery secrets 2:20 Secret 1 — rest the dough 15 min 3:00 Secret 2 — double sugar coat + dimple 4:00 Secret 3 — hot oven start 7:10 Taste Test — the chewy bite QUICK RECAP: 1. Whisk eggs, sugar, vanilla, lemon zest; fold in coconut, then semolina. 2. Rest 15 min so the semolina hydrates. 3. Roll walnut-sized balls, roll TWICE in powdered sugar, press a dimple on top. 4. Bake at 350°F (preheat to 375°F first) ~15 min; pull when slightly underdone. STORAGE: keeps 5 days in an airtight container at room temperature; freezes up to 2 months. AI-assisted footage — every recipe is tested in a real kitchen. New recipes every week — subscribe to Fork & Flame! 🔥🍴 #MoroccanFood #Ghriba #Cookies #ForkAndFlame Ghriba marocaine, biscuits marocains