lime rose coconut ghraybeh

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  • 210g virgin coconut oil (1 cup), melted and cooled to warm room temperature
  • 100g powdered sugar (about ¾ cup)
  • 3g salt (½ teaspoon)
  • 6g rosewater (1 teaspoon)
  • 1.5g lime zest (1 teaspoon loosely packed, from about 1 whole lime)
  • 340g all purpose flour (about 2 3/4 cups)
  • 10g unsweetened grated coconut (3 tablespoons)
  • 100g vegan* white chocolate, for drizzling (1 heaping 1/2 cup)
  • Optional: rose petals, extra coconut, and extra lime zest for sprinkling


  1. Preheat the oven to 325°F (163°C) convection.**
  2. Place in the bowl of a stand mixer (or a large mixing bowl): melted coconut oil, powdered sugar, salt, rosewater, lime zest, flour, and grated coconut. Mix together at low speed with the paddle attachment. Stop mixing once it comes together into a dough.
  3. Shape into about 2 1/2 dozen balls, and space out on a parchment-lined sheet pan.
  4. Bake for about 25 to 30 minutes, until the cookies are very light brown. Cool on the parchment.
  5. Temper the white chocolate (zap for 10 seconds at a time in the microwave, and stir between zaps. Stop microwaving once there are still small chunks of white chocolate, and let them melt with the residual warmth). Drizzle the cooled cookies with white chocolate, and immediately sprinkle with rose petals, coconut, and lime zest.


* Feel free to use regular old white chocolate if you don’t need these to be vegan. Vegan white chocolate is available at some health food stores and online. If you can’t find vegan white chocolate, vegan dark chocolate works great too and adds a lovely contrast in color and flavor (just careful not to use too much, or the other flavors will be lost).

** If you don’t have convection, they might take a couple minutes longer to bake.

Making ahead and storing: These cookies keep great for several days. Seal them tightly in a container, and store at cool room temperature.