Persian Coconut Cookies


Sometimes the simplest recipes are the tastiest, and that's the case with these Persian coconut cookies; just a few basic ingredients magically transforms into a delicate and flavorful treat. They are my favorite Nowruz cookies and bring back so many memories from the time that I was in Iran and baked these with mom. 


As we're getting closer to Nowruz, I want to share my favorite Nowruz recipes and this is certainly one. 

Key points: 

I used cardamom powder to add more flavor to cookies, but you can add substitute with vanilla extract. 

Know your oven, not two ovens work the same, these cookies are very sensitive, so make sure you don't overcook them. 

Coconut powder is available at Middle Eastern stores or you can buy them here.



Persian Coconut Cookies

Yields: 50 cookies                                                                Bake time: 12 minutes 


  • 125g powdered sugar 
  • 150g butter, softened 
  • 250g all-purpose flour
  • 170g coconut powder
  • 1 tsp cardamom powder
  • 30g pistachio powder 
  • 10g rose petals 


1. In a food processor, mix together powdered sugar and butter until you have a soft & creamy mix

2. Add flour, coconut powder, and cardamom & pulse together until it forms a dough. 

3. Dust your work surface with flour, transfer the dough to your work surface & bring the dough together, let the dough rest for 2 hours. 

4. Pre-heat oven to 350°F for a regular oven and 325°F for the convection oven. Cover 2 large baking trays with parchment paper.

5. Dust your work surface with some flour, divide the dough in a half, roll out the dough to 3/4" thick, use your favorite cookie cutter to cut the dough & gently transfer the cut cookies to the tray, and decorate with pistachio powder and rose petals. 

6. Repeat this until you're done with the dough. Place the tray on the medium rack of your oven and bake at 325°F for 10-12 minutes until the sides are golden brown. 

7. Remove the tray from the oven and let completely cool before moving them. 

8. To store: you can keep the cookies in an air tight container and keep in the fridge for up to a month. 


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