Shirini Nargili (Persian Coconut Cookies)

Name: Shirini Nargili (Persian Coconut Cookies)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 cup desiccated coconut; 3/4 cup granulated sugar; 2 tbsp vegetable oil; 3 large egg whites; 1/2 tsp lemon juice; 1/2 tsp vanilla extract; 2 tbsp ground pistachios (For topping (optional))

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 30

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Shirini Nargili (Persian Coconut Cookies)

Ingredients

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Instructions

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Step 1

Place the desiccated coconut, granulated sugar, oil and egg whites in the bowl of a food processor. Blend on high for almost 10 minutes.

Step 2

Transfer to a large pan and place over medium heat. Cook and stir constantly for 10 minutes or until the sugar is fully melted. Turn the heat off and let it come to room temperature.

Step 3

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Transfer the coconut mixture to a piping bag or a ziploc bag and cut the tip. Pipe the cookies onto the baking sheet into 1 inch circles and leave 1 1/2 inch spaces between each cookie. Oil the tip of your index finger and smoothen the tip of the cookies ever so slightly.

Step 4

Sprinkle a bit of ground pistachios on top (optional) and bake in the oven for 20 minutes. The edges will be slightly golden around the edges. Let them cool for 10 minutes on the baking sheet and then transfer to a cooling rack.