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Shirini Nargili

5

120 min

Shirini Nargili

Shirini Nargili Photo 1

Time

120 min

Serving

30 persons

Calories

39

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
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

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  1. 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.)
    Shirini Nargili Photo 2
  2. Remove saucepan from heat. Stir in lemon juice and vanilla. Let cool to room temperature, about 1 hour. Batter will thicken as it cools.
    Shirini Nargili Photo 3
  3. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
    Shirini Nargili Photo 4
  4. 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 .
    Shirini Nargili Photo 5
  5. 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.
    Shirini Nargili Photo 6

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