Shirini Nargili Recipe _ Best Persian Coconut Cookies

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Shirini Nargili is one of the most delicious Persian sweets, and it has many fans due to its soft texture, appropriate sweet taste, and long shelf life. It is the first choice for a cold winter snack with a hot drink.

Preparing coconut cookies is very easy, but if you follow the mentioned cooking principles to get the authentic taste and soft texture of this cookie, measure the ingredients with a scale, and be careful about the temperature and cooking size while cooking.

These delicious Persian coconut cookies are exactly like the confectionery cookies because it is shiny, cracked, and crispy on the surface, and the texture inside is soft and delicious, and very suitable for parties. It is easy to prepare. Only the dagh zadan phase may take some time, and nothing special.

It is necessary to ensure that this sweet’s liquid concentration is manageable. When it cools, if it is hard, add a few spoons of egg white, or if it is loose, add a little soft rice flour to it to reach the right consistency.

These Nargili cookies are very similar to a Shirini Gerdooee , and making them at home fills the whole space with the special aroma of coconut.

In the future, stay with the cooking section of Meals Cook to introduce you to how to make coconut sweets in the oven and without the oven. Remember to review the important cooking tips.

How to make Shirini Nargili in the oven? 

For: 10 people

Preparation time: 15 minutes

Cooking time: 15 minutes

Persian Coconut Cookies Ingredients :

 

 Instruction :

There are a series of delicious tips for making Persian coconut sweets if you make them step by step with me. From the photos, you can be sure that you will make delicious coconut sweets that are tastier than confectionery! 

1. Mix coconut powder and sugar in a bowl.

2. Add half of the egg white and half of the liquid oil to the above mixture

3. Mix all the above ingredients completely. Pass this mixture through a meat grinder twice. You can also use a food processor, but it is better if it is a meat grinder.

4. Pour the mixture into a pot or pan and put it on low heat. Stir constantly for about three minutes until the whites do not stick.

We want the whites to be uniform with the ingredients and the sugar to melt, and when you move the ingredients between two fingers, you don’t feel the texture of the sugar (the sugar has melted).

But the ingredients should stay cool and cool. This point is very important (depending on the flame’s power and the pot type, the time may be longer or shorter for you.

Whenever you do not feel the texture of the sugar between two fingers, it is enough, but it does not allow the ingredients to be too hot. Turn off the heat and add the remaining egg whites to the ground ingredients.

5. In the next step, add liquid oil and vanilla.

6. In the last step, add lemon juice, mix well, and put it on low heat again. Stir frequently for about five minutes. At this stage, the ingredients should not boil at all!

But the heat of the material must be felt. When you put your finger on the ingredients, you should feel the heat of the ingredients (depending on the type of pot, the time may vary).

When the ingredients are hot, turn off the heat. (This stage is called dough again, and we must mention it at the end of the text).

Then, let the ingredients cool completely at room temperature. After it cools down, pour the ingredients into the pastry bag with a simple nozzle or without a nozzle.

7. Pour the ingredients into the oven tray covered with greaseproof paper and smooth the ridges on the pastry with greased hands.

Pour pistachio powder or slices on the cookies (adding pistachios is optional, but you can remove them if you wish).

8. Place the tray in the preheated oven at 338°F for about 15 minutes. Of course, the temperature is different in different ovens. When the cookies crack and the bottom of the cookies turns golden, you can take them out of the oven.

Please do not remove the cookies from the tray until they cool down. Finally, after cooling, the coconut cookie should have a dry and crispy surface and be cracked and shiny.

The texture inside the sweet should be completely soft, elastic, and chewy. And at the same time, the core should be completely cooked.

Pay attention to the following points so that your sweets will be like this in the end:

Important points in Dagh Zadan

1. Be careful when heating. “Daagh zadan” in baking means heating the pastry before putting it in the oven. To heat after mixing, the ingredients are placed on very gentle direct or indirect heat and must be stirred completely so that they do not boil or sink.

We must ensure that the sugar dissolves in the ingredients without losing moisture. The most important step in preparing coconut cookies is how to heat them; almost all problems arise from bad heating!

2. We put the ingredients on the heat so that when you put your finger into the ingredients, it should feel like the finger is a lot of heat.

Heating the ingredients too much will cause the pastry to be wide and flat in the oven and not puffy, and the pastry will be golden and shiny. Do not! Also, the cracks on the pastry should be very deep.

After the baking is finished, there will be a hole in the bottom of the pastry. Heating the ingredients a little will make the surface of the pastry dry and golden.

Still, the inside will remain doughy and raw, and after cooling, the pastry will stick to the greaseproof paper.

3. To cool down the pastry after heating, do not use the refrigerator under any circumstances, and let it cool down in the environment.

Depending on the season and the environment’s temperature, it may take a little or a long time.

How to store Iranian coconut cookies:

 

Due to the delicate texture of coconut cookies, the method of keeping them is also important. Therefore, if you want your delicious coconut sweets to last for a long time and not spoil, you should pay attention to the following points:

• This Nargili cookie should be kept in a closed container.
• The right temperature to preserve coconut sweets is the temperature of the refrigerator.
• We recommend covering them with cellophane if you must leave this Persian coconut sweet out of the refrigerator due to continuous serving.
• Shirini zaban, Shirini Napoloeni, and Shirini papioni are sweets related to this Iranian cookie.

Notes :

 

• Coconut Texture: Ensure your coconut powder is fine and oily. If the flakes are coarse, grind them slightly before using.

• Fixing Consistency: If the batter is too stiff, add a small amount of egg white (about half an egg white). If it is too runny, add a spoonful of rice flour to balance it.

• Smooth Finish: If piping leaves a sharp peak on the cookie, gently flatten it with a greased finger before baking.

• The “Test” Cookie: Always bake one single cookie first to check the oven temperature and batter consistency before baking the whole batch.

• For a Golden Top: To get a golden surface, move the tray to the top rack for the last 5 minutes, but watch closely so they don’t dry out.

• Cooling & Removal: Never remove hot cookies; they will crumble. If they stick to the paper after cooling, wipe a damp cloth over the back of the parchment paper to release them easily.

• Flavor Variations: You can add brewed saffron or cocoa powder to the batter for a different color and aroma.

 FAQ

1. What is Shirini Nargili?

Persian coconut cookie is a traditional Persian Sweet. We offer a wide range of delicious treats, including Persian baklava, nane berenji, zoolbia bamieh, nan nokhodchi, shirini keshmeshi, koloocheh, poolaki, and many more.

2. What is served with Nargili cookies?

Persian coconut sweet is served with Persian tea, gol gav zaban, and many Persian drinks.

3. Are your products made fresh?

 Yes, all our sweets and pastries are made fresh in-house. We take pride in using high-quality ingredients to ensure the best taste and quality for our customers.