Shirini Nargili cookies are delicious Persian coconut cookies that are wonderfully light and airy – you can’t eat just one.
Preparation Details
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 2 hrs
Servings: 30
Ingredients
- 2 tablespoons shredded coconut
- 3/4 cup sugar
- 3 egg whites
- 1/4 cup vegetable oil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- roughly chopped pistachios
Steps
- 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.
