Persian Coconut Cookies (Shirini Nargili) Recipe

Persian Shirini Nargili is a traditional coconut cookie that is light, chewy, and full of flavor. This recipe follows the authentic Persian method, using simple ingredients to create a delicious treat. 

 

 Ingredients: 

- 2 cups shredded coconut (fine and dry) 

- 3 egg whites 

- 1 cup sugar 

- 1 tablespoon rosewater (optional, for Persian flavor) 

- 1 teaspoon vanilla extract 

- 1 tablespoon lemon juice 

 

 Instructions: 

1. Grind the coconut: If your coconut shreds are too large, blend them in a food processor for a finer texture. 

2. Mix sugar and egg whites: In a saucepan over low heat, gently mix egg whites and sugar. Stir constantly until the sugar dissolves (do not let it cook). 

3. Add coconut: Once the sugar dissolves, add the shredded coconut, vanilla, and rosewater (if using). Stir well. 

4. Cook the mixture: Keep stirring over low heat until the mixture thickens slightly and becomes sticky. Remove from heat and let it cool. 

5. Preheat the oven: Set your oven to 160°C (320°F) and line a baking tray with parchment paper. 

6. Shape the cookies: Use a spoon or piping bag to place small portions onto the tray. 

7. Bake: Bake for 12-15 minutes until lightly golden. 

8. Cool and serve: Let them cool completely before serving. Enjoy your Shirini Nargili with Persian tea!