Best 7 Coconut Lime And Pistachio Cookies Recipes

COCONUT, LIME AND PISTACHIO COOKIES

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.

PISTACHIO AND COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
• Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
• Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.

COCONUT LIME BUTTER COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F.
• Using a hand or stand mixer, cream the butter and granulated sugar until combined. Add the egg yolks and mix until combined. Add the lemon and lime zest. Add the flour and mix until just combined. Next, add the citrus juice (your choice) and coconut extract and mix the dough until it comes together.
• Scoop out tablespoons of dough, roll into balls between your hands and place on a baking sheet. Bake until not quite starting to turn brown, 12 to 13 minutes. Remove from the oven but keep the cookies on the baking sheet for 3 to 4 minutes. Use a spatula to move them to a cooling rack to cool completely.
• For the icing: Add the powdered sugar, cream of coconut, lemon and lime zest, milk, coconut extract, salt, egg white and lemon and lime juice to a large bowl. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
• Drizzle the icing across the cookies in several lines, and then repeat in the other direction. Sprinkle the cookies with extra zest before the icing sets.

COCONUT PISTACHIO COOKIES

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.

PISTACHIO LIME COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
• Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
• In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
• Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
• Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

NO-BAKE PISTACHIO, LIME & COCONUT CHEESECAKE SQUARES

Steps:

• Sprinkle gelatine over 1/2 cup water in medium bowl; let stand 5 min. or until softened. Meanwhile, finely chop 1/2 cup pistachios; mix with graham cracker crumbs, butter and 1/4 cup sugar. Press onto bottom of 13x9-inch pan.
• Bring remaining water and remaining sugar to boil in saucepan. Pour over softened gelatine; stir until completely dissolved.
• Beat cream cheese and vanilla in medium bowl with mixer until blended. Gradually add gelatine mixture, mixing well after each addition. Add lime zest, lime juice and 1/2 cup coconut; mix well. Pour over crust. Refrigerate 2 hours or until firm.
• Chop remaining pistachios; sprinkle over cheesecake. Top with remaining coconut.

COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
• Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
• Arrange balls, about 2 inches apart, on baking sheets. Bake until lightly golden, 23 to 25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.