It’s Africa week in my daughter’s classroom and her country is Morocco. So we needed to find a recipe that we could make together to bring into the classroom. Of course it also had to be gluten free, easy to make and take to school and yummy!
We found this Moroccan Coconut Macaroon recipe and I adapted it to make it gluten free. The result was great – crispy on the outside and chewy on the inside. The orange flower water was the perfect touch to add a little exotic flavor to the macaroons.
- 2 1/2 cups finely grated coconut (unsweetened)
- 1 cup sweet white rice flour (plus another 1/4 cup more or less)
- 4 organic eggs
- 1 cup powdered sugar
- 2 tsp baking powder
- 1/4 cup Nutiva Organic Coconut Oil, melted
- 1/4 cup organic butter, melted
- zest of 1 lemon
- orange blossom water (available at Whole Foods)
- powdered sugar
Preheat your oven to 350°F. Cover cookie sheets with parchment paper.
Beat the eggs with the sugar. Add the butter, oil, baking powder, and lemon zest, and mix well. Stir in the coconut. Add the sweet white rice flour and mix to make a moist, crumbly dough which is firm enough to shape into balls. (You may need to add more sweet white rice flour so that dough isn’t too sticky).
Generously wet your hands with orange flower water, and take enough dough to roll a small ball. Squeeze the dough to compact it, and then form a ball. Roll the ball in powdered sugar, and place onto baking sheet.
Repeat the process, wetting your hands with orange flower water every once in awhile, until all the dough has been shaped.
Bake the cookies for about 20 minutes, or until golden brown. Don’t under bake, or the ghoriba (Moroccan Macaroon) won’t have its characteristic crispy exterior.
Transfer the cookies to racks to cool. Store the coconut ghoriba in airtight containers for up to two weeks, or freeze for up to three months.