Persian Coconut Cookies with saffron

Saffron Coconut Macaroons: In Germany Coconut Macaroons are traditionally made during Christmas time. Why not serve them with tea or coffee the whole year? Especially this variation, refined with saffron is the perfect complement to your coffee break in the afternoon. For those who wish for more variety should try them with some dark chocolate. Together with the aromas of saffron – a dream!

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.