Ginger Coconut Cookies with Saffron

Today I'm sharing a page of my recipe ebook: ginger coconut cookies are one of my new favorite Persian cookies.  I'm saying new because I had never heard or seeing anyone combine these two ingredients together in Persian baking.

Few weeks ago,  I was meeting my good friend Sanam from My Persian Kitchen for lunch in Westwood. Before we stopped at "Atari" and had a delicious Iranian lunch, we walked down the Westwood Blvd and checked out "Share-Ketab" the local Iranian bookstore and then went next door to the Iranian market. As Sanam was shopping for "Agil" / mixed nuts for her friend, I was browsing around when I saw a bag of hard candy with coconut and ginger flavor. I was so curious to find out the flavor that I bought a bag and with the first bite, I knew that I have to bake some cookies with these two flavors.

We have coconut cookies in Persian baking, but I had not seen the mix of coconut and ginger . My mom had a very good coconut cookie recipe which was like a shortbread cookies with added coconuts. The cookies are crumbly, sweet and so delicate. I always thought that they were overly sweet and they could benefit from adding a spice to the recipe to give it a kick, so I added a little bit of ginger to that recipe and the result was just amazing. The sweet and smooth taste of coconut pairs really well with the peppery and spicy flavor of ginger, and the added hint of saffron make these cookies irresistible.

Ginger Coconut Cookies with Saffron


  • 250g organic all purpose flour
  • 175g Powdered sugar
  • 150 vegetable shortening
  • 125g Coconut powder
  • 1 teaspoon of Ginger
  • 1 teaspoon of cardamom powder, optional

Ingredients for Decoration:

  • 2 tablespoons brewed saffron
  • 1 teaspoon ginger powder
  • 30g crushed coconuts, I usually buy them at the local Persian market, you can also dry out some shredded coconuts in the oven at a very low temperature 200°F, once dried, ground them in a food processor and use. 


  1. Preheat the oven to 350°F
  2. Have a large baking sheet ready covered with parchment paper
  3. In the food processor, mix in flour with vegetable oil until is crumbly/sandy.  Add the remaining ingredients and continue blending until the dough doesn't stick to the side of food processor and forms a ball. It's so important not to over beat the mixture as the coconut generates oil and you will have a very soft dough that will be difficult to work with. If you happened to over mix the dough, place the dough in the refrigerator for 15 minutes and then use.
  4. Dust your work surface generously with flour and rolled out the dough to less than 1/2 inch.Use your desire cookie cutter to shape the dough and place on the baking sheet.
  5. In a small plate, add 1/2 teaspoon of ginger powder to the brewed saffron and mix well with the tip of a food safe painting brush, then brush the top of cookies with saffron mix and sprinkle with coconuts.
  6. Place in the oven and bake at 350°F for 10-15 minutes or until the edges of the cookies are golden brown. If you're baking with convection oven just reduce the temperature by 25 degrees. 
  7. Remove from the oven and let cool completely before removing them from the tray. They are very soft when they're hot. You can store them in an airtight container in the fridge for up to a month.

I hope you enjoy these crumbly, sweet, and delicate cookies.

Don't forget to sign up so you won't miss any of the recipes.