Shirini Nargili Recipe. You can’t stop at just one Shirini Nargili cookie—delectable, airy, and light Persian coconut cookies.
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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
INSTRUCTIONS
- In a food processor, pulse coconut and sugar until smooth, about 10 seconds. Incorporate the oil and egg whites, blending thoroughly for approximately ten seconds. After cleaning the processor’s bowl, blend for an additional ten seconds. Pour the coconut mixture into a pan. Stir continuously and heat over medium-low heat until the mixture thickens into a paste, about 15 minutes. (Avoid letting the mixture boil or simmer.)
- Take the pan off of the burner. Add vanilla and lemon juice and stir. Allow to cool for one hour or until room temperature. The batter will solidify when it cools.
- Set the oven’s temperature to 325°F, or 165°C. Put parchment paper on a baking sheet.
- Pour the chilled batter into a pastry bag and insert a small round tip into it. Using the parchment paper, pipe 1 1/2-inch circles about 2 inches apart. Smooth the tops of the cookies with a little oil on the tip of your index finger. Add pistachios on top.
- Bake for about 20 minutes, or until the bottoms and edges are golden, in a preheated oven. Let the baking sheet cool fully. For three days at room temperature, store in an airtight container; for three months, freeze 카지노사이트.