Persian Coconut Cookies with saffron

Anybody can cut out different cookies. But our Saffron Cookies with Marmalade Topping bring a fresh breeze into your selection of cookies. Refined with saffron, they are not only a culinary delight but also a feast for the eyes.

 

Ingredients

250 g               Grated coconut

500 g               Sugar

150 ml             Oil

6                       Eggs (large)

1 tablesp.         Juice of a lemon

0.5 g                Saffron

 

 

 

 

 

Preparation

Separate the yolk from the egg white and mix afterwards sugar, oil and egg yolk with a mixer in a large bowl. Grind the saffron either in a small mill or in a comparable manner. After that, fold in the grated coconut and saffron. Then, add one tablespoon of the juice of a lemon and mix at first at lowest setting, then at highest setting. In order to form a smooth dough, the mass should be grinded for a couple of minutes in a kitchen shredder. Heat a pan to medium heat and fill in the shredded coconut dough. Ensure that it will not get too hot – do not boil it. Afterwards, let the mix cool down. As soon as the dough is cold, preheat the oven to 180°C. Lay out baking paper on the oven tray. Now, place big tablespoons of dough on it and bake it for 20 minutes until they are golden brown. Take them off the oven, let them cool down and enjoy.