Semolina ghriba (Moroccan coconut cookies)

Makes about 25 cookies

• 4 eggs
• 1 cup sugar
• lemon zest
• salt
• 1 cup oil
• 250 g (9 oz) semolina
• 10 g (¼ oz) baking powder
• 10 g (¼ oz) vanilla sugar
• ½ cup icing sugar
• 500 g (1 lb 2 oz) coconut powder
• 1 cup orange blossom water

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Combine the eggs, sugar, lemon zest, salt, and oil, and mix well. Add the semolina, baking powder, vanilla sugar, icing sugar, and coconut powder, then work the dough with your hands. 
3. Mix until the dough has a powdery, crumbly texture, about 5–7 minutes. Try not to over-knead the dough.
4. With your hands, form a ball of dough, around 4 cm (1 ¼ in), then flatten slightly to make a thick cookie shape. Dip it into the orange blossom water and dust with powdered sugar.
5. Place the cookies on a lined baking tray and bake for 10–15 minutes. Keep a close eye on the cookies, as they have a very thin margin between being perfectly cooked and being burned. Cool and store in an airtight container.