Ghoriba with Coconut

500 g (about 1 lb. or 5 1/3 cups) finely grated desiccated coconut (unsweetened)
160 g (about 1 cup) fine semolina
4 eggs
250 g (about 9 oz. or 2 cups) powdered sugar
2 teaspoons baking powder
1/2 tea glass (1/4 cup) vegetable oil
1/2 tea glass (1/4 cup) melted butter
zest of 1 lemon (optional, but recommended)

For shaping and decorating

Beat the eggs with the sugar. Add the butter, oil, baking powder, and lemon zest, and mix well. Stir in the coconut. Add the semolina and mix by hand to make a moist, crumbly dough which is just firm enough to shape into balls. If necessary, add a little more coconut or semolina (or conversely, a little more oil) to achieve a dough of correct consistency.
Wet your hands with orange flower water, and take enough dough to roll a small ball. Squeeze the dough to compact it as you would when molding clay, and then form a ball. Flatten it slightly in your palms to form a thick disc. Roll the disc in powdered sugar and place on the prepared baking sheet.
Repeat the process, wetting your hands with orange flower water each time you form a cookie, 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 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.