Best 4 Coconut Pistachio Cookies Recipes
In the realm of delectable treats, coconut pistachio cookies stand as a testament to the perfect balance between sweet and nutty flavors. Their crispy exteriors give way to a soft and chewy interior, while the aromatic blend of coconut and pistachio elevates them to a level of pure indulgence. Whether you're a seasoned baker or a novice in the kitchen, this guide will lead you on a delectable journey to create the best coconut pistachio cookies that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT PISTACHIO COOKIES
I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Hope you enjoy!
Provided by Ashley Bohacz
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 28m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.
- Sift flour, baking soda, and salt together in a bowl. Beat slowly into the shortening mixture until thoroughly combined. Mix pistachios and coconut flakes into the dough using a large spoon or your hands until evenly distributed.
- Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
- Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 18.1 g, Cholesterol 11.6 mg, Fat 6.2 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.3 g, Sodium 80.4 mg, Sugar 9.4 g
COCONUT, LIME AND PISTACHIO COOKIES
Perfect for freezing, these cookies look like Christmas but taste like summer. -Barbara Crusan, Pass Christian, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO COCONUT COOKIES
Make and share this Pistachio Coconut Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 15m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Combine all Ingredients in large bowl.
- Mix well with fork.
- Drop by teaspoons onto greased baking sheets.
- Bake at 350F degrees for 10 minutes.
CRANBERRY, COCONUT, PISTACHIO COOKIES
Love this cookie...hope you do too! Not too sweet, and on the lines of a shortbread cookie. Love the tartness of the cranberries and crunch of the nuts. Chocolate chips could be added as well. My photos
Provided by Cassie *
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degree F. In a bowl, sift the flour, soda and salt together. Set aside.
- 2. In a mixer bowl cream the butter with the sugars, Until nice and fluffy.
- 3. Add the egg and extracts.
- 4. Now, beat in the cream cheese, thoroughly blending. Mix in the dry ingredients. I then mix in the coconut.
- 5. By hand stir in the nuts, cranberries and coconut.
- 6. On an ungreased cookie sheet; you can either drop the cookies by a rounded tablespoonful. Or I rolled mine into a bit smaller than a golf ball size. I wanted mine to stay round and not spread out. Bake for 12 - 15 minutes. ( I take mine out when they look a little doughy in the center.) They will not get brown. Keep a watch on them. Mine were done between 13 - 15 minutes. Leave set on sheets for a few minutes, before removing to rack to finish cooling.
- 7. I made an orange glaze out of butter,milk, orange extract and confectioners' sugar . I also sprinkled some with sugar as I took them from the oven. Enjoy!
Tips:
- To achieve perfectly round cookies, use a cookie scoop to portion the dough and a circular cookie cutter to cut out the cookies.
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- If you don't have parchment paper, you can grease and flour a baking sheet instead.
- If your oven has hot spots, rotate the baking sheet halfway through baking to ensure even cooking.
- Allow the cookies to cool completely on a wire rack before storing them in an airtight container.
Conclusion:
These coconut pistachio cookies are a delicious and festive treat that are perfect for any occasion. With their chewy texture, sweet coconut flavor, and crunchy pistachios, they are sure to be a hit with everyone who tries them. Whether you are baking them for a holiday party, a potluck dinner, or just a snack, these cookies are sure to be a crowd-pleaser.
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