I’d like to introduce you to my new favorite cookies. Each year, for Persian new year, I used to buy cookies and pastries. I always thought that making new year cookies is not my job and it is very difficult. However, this year with all the Coronavirus thing and the quarantine, I have no choice except try one of my grandmother's recipes. I just called her and asked her about the easiest version of these coconut cookies. I know what you are thinking "You have a food blog, you should have done it before". Don't blame me for this!
This coconut cookie recipe yields cookies that are tender on the inside and chewy around the middle. These cookies are loaded with pure coconut shreds. They’re sweet, but not cloyingly so. If you’re a fan of my oat cookies, you’ll enjoy these as well. I can vouch that they’ll be a hit with your family, friends, kids, and almost everyone.
So, let's talk about the Persian new year a bit. Usually, we celebrate the first day of spring by preparing food and visiting our families. Persian new year is in our culture for thousands of years and we would like to develop this tradition more and more.
Coconut makes these cookies more hearty than most. In fact, coconut shreds are the only structure this low flour cookie recipe needs These cookies are easy to make, too. You don’t need to soften your butter first (just melt it). You don’t need to pull out a heavy stand mixer (your hand mixer or some elbow grease will work great). And, you’ll only need one mixing bowl. Perfect, right?!
More than any other merit, though, these cookies are delicious. So, let's make them as soon as possible. By the way, you need to keep them covered because they will be dry with air.
3 egg whites
1 cup coconut shreds
1 tsbp coconut butter
3 tbsp coconut flour
1 tsp vanilla
1/2 tsp baking powder
Some pistachio slices
In a medium size bowl, add the egg whites. You don't need to beat them like other recipes.
Add coconut shreds, vanilla, butter and mix everything well, about 2 minutes.
Add coconut flour to your bowl with baking powder and mix everything again gently.
Prepare a baking tray and grease it with some oil, make small cookie shape dough with your hand and add it to your baking tray.
Add some pistachio on top and bake the cookies at 160°C for 13-15 minutes.
Let them cool down for 15 minutes and serve with a cup of coffee.