Two types of tiny cookies

On the large platters to celebrate Norouz, you’ll find many little cookies and sweets. My mum is an expert at baking these for the holidays, instead of buying them from confectionery shops as most families do. The fabulous thing about these two cookies is that one uses egg yolks, and the other uses egg whites, which means you can make two types of cookies with the same amount of eggs, with some other simple pantry ingredients. The ridiculous easiness of the walnut cookies makes up for the somewhat effortful stirring required for the coconut ones. Both are feather light, and melt-in-the-mouth sweet, and are supposed to be tiny, pale and delicate, so don’t over-bake them.