Shirini Nargili - Coconut Macaroons


This is a delicious and perfect sweet for the Persian New Year celebration. Coconut macaroons are tasty enough and there isn't much you need to do to it to make it taste any better. However, just to give it a different flavor and aroma, I added a hint of my favorite spice saffron, a sprinkle of rosewater and a squeeze of lime. The combination of shredded coconut, sugar, saffron, rosewater and lime juice makes these soft, chewy and aromatic cookies just perfect! It's just so easy to make and tasty!


Shirini Nargili - Coconut Macaroons

Ingredients:

2 cups shredded unsweetened coconuts
1 cup sugar
3 large egg whites
1 tablespoon butter, melted
1 teaspoon liquid saffron (a small pinch of crushed saffron, dissolved in hot water)
1 teaspoon rosewater
1/2 teaspoon juice of a lime

Method:
  1. In a medium size mixing bowl, beat the egg whites, add the sugar and continue to whisk until smooth.
  2. Add the remaining ingredients and stir for a few minutes until well blended. 
  3.  Line a baking sheet with parchment paper. 
  4. Using a spoon, put the batter on the sheets, spacing them 2 inches apart. 
  5. Pre-heat oven to 350 degrees and bake for 12-15  minutes or until edges are golden.  
  6. Remove from the oven and cool.  
Place on a serving platter or store in an airtight container. 

Enjoy!

24 comments:

  1. never had macaroons, yes very embarresed to say that, your lentils sprouts photo looks gorgeous

    ReplyDelete
  2. I love coconut macaroons...one of my favorite treats. These look fantastic.

    ReplyDelete
  3. Love something quick and easy, these fit the bill perfectly. The spices make these a little more special. You know, I haven't cooked with shredded coconut for the longest time, that's about to change...

    ReplyDelete
  4. oh wow I need to have a few of these, I love all the Persian new year foods and posts so much fun

    ReplyDelete
  5. I love coconut macaroons and this is a different variation of making them. Love the hint of lemon in there!

    ReplyDelete
  6. these never turn out good for me...will try ur version..thanks!

    ReplyDelete
  7. coconut macaroons sound so yummy!

    ReplyDelete
  8. Coconut macaroons and a cup of Persian tea sounds like my idea of heaven on earth!

    ReplyDelete
  9. Lovely macaroons. But i must say I am immensely drawn to those beautiful looking sprouts. So fresh and crunchy.

    ReplyDelete
  10. These beauties sound lovely, I love the addition of rose water - to me just the scent lets me know I'm in for something extra special. I have post coming up on using roses in food, and I'd love to link to this recipe.

    ReplyDelete
  11. Do you use fresh coconut or dessicated? These sound heavenly! I've just bought some rosewater and am very excited about using it. Thanks!

    ReplyDelete
  12. Anonymous: Thanks for visiting. I used dessicated coconut. Let me know how it turns out!

    ReplyDelete
  13. Hi Azita,

    These look amazing! I really want to use rosewater more (used it to make cookies recently and its pure heaven!)

    I have a couple of questions though, I would love it if you have some time to answer them!
    1) do you know the amount of coconut and sugar in grams?
    2) how many does it make?
    3) how long do they keep and how should I keep them? I want to make them for a party but probably cannot make them on the day, what would you advise?

    Thanks so much for the wonderful post, I feel hungry now!
    x
    Inda :)
    x

    ReplyDelete
  14. Hi Inda, thanks for visiting. I've checked and 2 cups of shredded coconuts is about 200 grams and a cup of white granulated sugar is also 200 grams. This recipe makes about 22-24 macaroons. It's better to make them ahead of time and store them in a cool and dry place. Don't refrigerate them. Please let me know how it turns out.

    ReplyDelete
  15. I just made it today, it turned out very good. I think the safron is too much. Also mine became very chewy is it correct?
    I couldn't get the she as nice as yours what is your trick to have good looking cookies?
    I really enjoy your site. keep putting more recipes

    ReplyDelete
    Replies
    1. These are chewy and soft in the middle. I made some minor changes to the recipe and reduced the amount of saffron.
      .

      Delete
  16. Do you have a good recipe for shirini gerdoyii too. All of your recieps are good but you dont have this one.

    ReplyDelete
  17. for how long you mix the ingredients?

    ReplyDelete
  18. WHAT IS YOUR TRICK FOR HAVLING THEM LOOKING SO GOOD, MINE DOESN'T LOOK GOOD AS YOURS?
    WHY YOU ADD BUTTER, I AHVE SEEN RECIPES WITHOUT BUTTER.

    ReplyDelete
    Replies
    1. I like to add a small amount of butter to enhance the flavor. You can use 1/2 tablespoon of coconut oil instead of butter. Or skip the oil altogether.

      Delete
  19. I have tried yoru recipe with the new changes, I cant have the same look as yours, do you use cookie cutter or any mold that yours are so good looking, Mine become flat almost. Do you have any tips to preventing this?
    Thanks for your help.

    ReplyDelete
    Replies
    1. You can use a small ice cream/cookie dough scoop.

      Delete
  20. Thanks alot for your reply. Again I have to say that I really enjoy your blog. Great job.

    ReplyDelete
  21. how much did you reduce the saffron? is it 1/2 tsp in total

    ReplyDelete