Shirini Nargili (Coconut Cookies) – Qian’s Version

Ingredients (Small Batch)

• 2 egg whites (about 62–65 g)
  
  

• 62–65 g Walmart sweetened coconut flakes (about ¾ cup before blending), pulsed fine in Ninja
  
  

• 30 g sugar (≈ 2 heaping tablespoons)
  
  

• 1 tablespoon (12–13 g) vegetable oil
  
  

• ½ tablespoon vinegar or lemon juice
  
  

• Ground pistachio – for garnish (optional)
  
  

Instructions

Step 1: Blend Coconut

• Place 62–65 g sweetened coconut flakes with sugar (30 g) in the Ninja smoothie cup.
  
  

• Pulse until the flakes are fine (almost like powder, but not paste).
  
  

Step 2: Mix

• In a nonstick pan, combine the blended coconut + sugar with 2 egg whites (65 g) and 1 tbsp oil.
  
  

• Stir well until evenly mixed.
  
  

Step 3: Gentle Heat (Dāgh Zadan)

• Place pan over low heat. Stir constantly for about 5 minutes.
  
  

• Mixture should be hot but never boiling (hold hand above → feels burning).
  
  

• Remove from heat, add ½ tbsp vinegar/lemon juice, and stir.
  
  

• Let cool 5–10 minutes.
  
  

Step 4: Shape

• Line a baking tray with parchment.
  
  

• Spoon or pipe the mixture into small mounds (piping now possible since flakes are fine).
  
  

• Optionally, sprinkle pistachio on top.
  
  

Step 5: Bake

• Bake in a preheated oven at 190–200 °C (375–390 °F) for 12–15 minutes, until the bottoms are lightly golden.
  
  

• Do not open oven door while baking (they may collapse).
  
  

Step 6: Finish & Store

• Cool completely before removing from the paper.
  
  

• Store in an airtight container in the fridge for up to 1 month.