Shirini Nargili cookies are delicious Persian coconut cookies that are wonderfully light and airy - you can't eat just one.
Ingredients
- coconut: 2 Tbsp (shredded)
- sugar: 0.75 cup
- egg whites: 3 piece
- vegetable oil: 0.25 cup
- lemon juice: 0.5 tsp
- vanilla extract: 0.5 tsp
- pistachios: (roughly chopped)
Metric Conversion
Stages of cooking
-
Process coconut and sugar in a food processor until blended, about 10 seconds. Add egg whites and oil; process until well combined, about 10 seconds. Scrape down sides of processor bowl; blend 10 seconds more. Transfer coconut mixture to a saucepan. Heat over medium-low heat, stirring constantly, until mixture thickens into a paste, about 15 minutes. (Don’t let mixture simmer or boil.)
-
Remove saucepan from heat. Stir in lemon juice and vanilla. Let cool to room temperature, about 1 hour. Batter will thicken as it cools.
-
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
-
Transfer cooled batter to a pastry bag fitted with a small round tip. Pipe 1 1/2-inch circles on the parchment paper, spacing about 2 inches apart. Lightly oil the tip of your index finger and smooth the tops of the cookies. Sprinkle with pistachios .
-
Bake in the preheated oven until bottoms and edges are golden, about 20 minutes. Cool completely on the baking sheet. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.
