Shirini Nargili (Persian Coconut Cookies)
Shirini nargili are Persian coconut cookies made with a handful of ingredients. These cookies are naturally gluten-free and don't need any chilling time.
Servings: 30 servings
Calories: 48kcal
Ingredients
- 1 cup desiccated coconut
- ¾ cup granulated sugar
- 2 tbsp vegetable oil
- 3 large egg whites
- ½ tsp lemon juice
- ½ tsp vanilla extract
- 2 tbsp ground pistachios For topping (optional)
Instructions
- Place the desiccated coconut, granulated sugar, oil and egg whites in the bowl of a food processor. Blend on high for almost 10 minutes.
- 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, add the lemon juice ans vanilla and let it come to room temperature.
- 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 ½ inch spaces between each cookie. Oil the tip of your index finger and smoothen the tip of the cookies ever so slightly.
- 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.
Video
Notes
- Make sure to use unsweetened desiccated coconut and not shredded coconut for this recipe.
- Use the egg yolks to make Persian walnut cookies (pofaki gerdooyi).
- Store the cookies in an airtight container at room temperature for 4 days or in the fridge for up to 2 weeks.
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 21mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg