Moroccan coconut Ghrouibas

Marrakech has a great variety of street food.
You can find many things from soups, sandwiches, snails, olives, tajines, cakes, moroccan crepes, doughnuts, grilled meat, stews, salades, …

The one that we will see here is a very popular delicious cookie, called Ghrouiba, that you can find pretty much everywhere in the streets of Marrakech for only 1 dirham a piece.
(I’m happy I can’t find them for this price back in my city because they are absolutely irresistible!)

Coconut Grouhiba

They are crispy on the outside, super chewy in the inside and in the very middle they feel almost like they are melting in your mouth.
I needed the recipe! My problem was, there are almost as many different recipes of Ghrouibas in Morocco as there are camels in the Sahara… (too many to try them all).

However, Nada from the blog Fleur d’Oranger Massala & Co seem to have found the one.
Here is her post from where I copied the recipe that you can see bellow.
I really recommend you to take a look to her very good article too!
Thank you Nada 🙂

Moroccan Coconut Ghrouibas:
for 8 cookies

  • 120 g of unsweetened desiccated coconut
  • 70 g cake flour
  • 3 egg whites (medium-large)
  • 230 g of caster sugar
  • 50 g of glucose 
  • 7 g vanilla powder

In a non-stick pan, mix all ingredients and place over medium heat. Keep stirring the mix constantly for 8 to 10 min. The mix first will start to liquefy then will become sticky and thick.
Transfer the mix into a plate, cover and allow cooling and thickening even further. 30 minutes will do
Preheat the oven at 200 degrees C. Cover a baking sheet with baking paper.
You may either pipe or shape balls with slightly wet hands. I did both, no difference. I flattened the balls 4 to 5 cm diameter/2 mm thick. You need to keep about 4 cm space between each macaroon because they expand (slightly).
Bake in a hot oven at 180 ° C for approx. 12 min. They should have some cracks and be nicely golden.
Once the macaroons are out of the oven, bring each two together and push to glue them. There is no need for jam or anything. They will stick to each other just by using a bit of pressure.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s