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Persian-style coconut and pistachio biscuits

Persian-style coconut and pistachio biscuits

Baking

Soft, fluffy Persian-style cookies made with egg whites, powdered sugar, and shredded coconut, sprinkled with pistachios and baked at 150 °C.

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Recipe from Roozitaa, Vahid1324 (Wikibooks), adapted by Recette de cuisine · · updated on

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These Persian biscuits are light and vanilla-scented. The batter, made with whipped egg whites, is heated gently in a water bath and piped out in small balls.

Ingredients and directions

  • Prep time25 min
  • Cook time20 min
  • Total45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$6.10 $0.31 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Gluten-free
  • Low lactose

Ingredients

20 people
  • $1.57
  • $0.95
  • $1.14
  • $2.44

Prices from US supermarkets for 2 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Whip the egg whites with an electric hand mixer until stiff peaks form, then gradually add the powdered sugar while continuing to whip. ≈ 4 min
  2. Place the container in a water bath over a pot of boiling water and whisk at a moderate speed for about 5 minutes, until the mixture becomes elastic. It should only warm up, not cook.
  3. Remove the heat, and gradually add the coconut, followed by the vanilla. ≈ 4 min
  4. Pour: Pour, fill a piping bag. Cover the baking sheet with parchment paper and pipe small, round balls. ≈ 3 min
  5. Sprinkle them with pistachio powder. ≈ 2 min
  6. Place in a preheated oven at 150 °C and bake for 20 minutes.

The bill

Persian-style coconut and pistachio biscuits

  • 4 to 5 egg whites$1.57
  • 250 g of powdered sugar$0.95
  • 150 g of shredded coconut$1.14
  • Powdered pistachios for sprinkling$2.44

Total$6.10

that's $0.31 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 to 5 egg whites
  • 250 g of powdered sugar
  • 150 g of shredded coconut
  • ½ teaspoon of vanilla
  • Powdered pistachios for sprinkling

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