coconut cookies

these cute and fluffy cookies are the best Noruz treat

Crunchy on the outside and moist on the inside, these cookies are for those coconut lovers.

ingredients

• sugar 250 g
• shredded coconut 125 g
• vegetable oil 77 g
• egg whites of 3 large eggs
• lemon juice 1/2 tsp
• vanilla 1/4 tsp

preparation

• preheat oven to 180°C
• pour all ingredients except for vanilla and lemon juice into a food processor
• mix for 1-2 minutes
• pour the mixture into a saucepan or frying pan
• stir constantly over gentle heat for 8 to 10 minutes
• be careful that the mixture does not boil but heats up
• remove from heat
• add lemon juice and vanilla
• once the mixture is cooled a bit, cover the dish with a kitchen towel
• let it sit at room temperature overnight
• spoon the mixture into a piping bag using a plain nozzle
• pipe ten biscuits onto a parchment-lined baking tray, keeping a few cm between each biscuit to allow for spreading
• scatter with ground pistachios if you wish and bake for 8-10 minutes, or until the edges start to brown
• wait for the biscuits to cool slightly before taking them off the baking tray

Keep this sweet in a sealed container in the cabinet. Of course, it can be stored in the freezer for up to 2 months.

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