Baked Good / Dessert

Persian Coconut Macaroons – A Sirini Nrgili Adaptaion


Coconut Macaroons – Shirini Nargili


This is adapted from one of Heidi’s Persian recipes. Macaroons are almost always gluten-free, so the fun is putting your own spin on a recipe.  The most intriguing thing about this one is the use of Rose Water, and how it marries with saffron and lemon. I purchased a bottle years ago to make scones. (loved the romance of baking rose scented heart shaped sweets.)  After a flurry of use it languished in the pantry until I tossed it.  I’ll use the new bottle for macaroons, scones, pink icing on Valentine cupcakes, and in fruit smoothies.  Nick ordered one at Interim Cafe in Santa Monica last month. The addition of rose water was really nice! (The café has lots of GF options including pancakes and French toast – 4.5 stars on Yelp!)

Coconut Macaroons – Shirini Nargili 

Makes 12 small cookies

1 cup shredded sweetened coconut (4 oz.)
¼ cup sugar (2 oz.)
1 large egg white
1 teaspoon unsalted butter, melted
1/8 teaspoon powdered saffron dissolved in 1 tablespoons of hot water (optional)

Pinch salt
1 teaspoon rose water
1/4 teaspoon lemon or lime juice

¼ teaspoon finely grated lemon zest

1/4 teaspoon vanilla extract (optional)


  1. In a medium bowl combine the coconut and sugar.
  2. Stir in the egg white, blending well.
  3. Add the remaining ingredients and blend well. If the batter seems a little (wet) add ¼ cup more coconut.
  4. Line a baking sheet with parchment paper (or lightly grease.)
  5. Using a teaspoon, place small rounds of batter on the baking sheet.
  6. Bake at 350 F for 12 – 15 minutes or until lightly browned at the edges.
  7. Cool on the baking sheet.  These should be stored in an airtight container.



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