This is a delicious treat for every occasion. Coconut macaroons are very tasty, so there isn't much you need to do to make it taste any better. The combination of shredded coconut, sugar and rosewater makes these soft, chewy, and aromatic cookies just perfect! However, just to give it a different flavor and aroma, you may add a hint of my favorite spice saffron, and a squeeze of lime.
Shirini Nargili - Coconut Macaroons
3 1/2 cups unsweetened shredded coconut
1 cup granulated sugar
4 large egg whites
1 teaspoon rosewater
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, beat the egg whites until foamy.
- Gradually add the sugar, continue beating on high until stiff peaks form.
- Add the shredded coconut and rosewater, mix until well combined.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop, drop the cookie dough onto the lined cookie sheet spacing 1 inch apart.
- Bake on the center rack for 18-20 minutes or until golden brown on the edges.
- Remove from the oven and cool on a wire rack.
Place on a serving platter or store in an airtight container.
never had macaroons, yes very embarresed to say that, your lentils sprouts photo looks gorgeousReplyDelete
I love coconut macaroons...one of my favorite treats. These look fantastic.ReplyDelete
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
oh wow I need to have a few of these, I love all the Persian new year foods and posts so much funReplyDelete
I love coconut macaroons and this is a different variation of making them. Love the hint of lemon in there!ReplyDelete
these never turn out good for me...will try ur version..thanks!ReplyDelete
coconut macaroons sound so yummy!ReplyDelete
Coconut macaroons and a cup of Persian tea sounds like my idea of heaven on earth!ReplyDelete
Lovely macaroons. But i must say I am immensely drawn to those beautiful looking sprouts. So fresh and crunchy.ReplyDelete
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
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
Anonymous: Thanks for visiting. I used dessicated coconut. Let me know how it turns out!ReplyDelete
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!
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
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?ReplyDelete
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
These are chewy and soft in the middle. I made some minor changes to the recipe and reduced the amount of saffron.Delete
Do you have a good recipe for shirini gerdoyii too. All of your recieps are good but you dont have this one.ReplyDelete
for how long you mix the ingredients?ReplyDelete
WHAT IS YOUR TRICK FOR HAVLING THEM LOOKING SO GOOD, MINE DOESN'T LOOK GOOD AS YOURS?ReplyDelete
WHY YOU ADD BUTTER, I AHVE SEEN RECIPES WITHOUT BUTTER.
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
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?ReplyDelete
Thanks for your help.
You can use a small ice cream/cookie dough scoop.Delete
Thanks alot for your reply. Again I have to say that I really enjoy your blog. Great job.ReplyDelete
how much did you reduce the saffron? is it 1/2 tsp in totalReplyDelete