coconut cookies

coconut cookies

these cute and fluffy cookies are the best Noruz treat

prep: 5'
bake: 8-10'
rest: 1 day
12-15 cookies

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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