Best 4 Cranberry Coconut Pistachio Cookies Recipes

Indulge in a delightful trio of Christmas cookies that capture the essence of the holiday season. From the vibrant red of cranberries to the sweet and nutty flavor of coconut and pistachios, these cookies are a feast for both the eyes and the taste buds. The Cranberry Pistachio Coconut Cookies boast a chewy texture and a burst of tangy cranberries, while the Cranberry Coconut Macaroons offer a delicate and airy texture with a hint of coconut sweetness. Last but not least, the Cranberry Coconut Pistachio Biscotti will satisfy your cravings for a crunchy and flavorful treat, perfect for dunking in your favorite holiday beverage. With step-by-step instructions and helpful tips, these recipes are sure to become your new holiday baking favorites.

Here are our top 4 tried and tested recipes!

COCONUT PISTACHIO COOKIES

Coconut Pistachio Cookies image

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

Ingredients

⅓ cup shortening
3 tablespoons butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pistachios, or more to taste
½ cup coconut flakes, or more to taste

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

PISTACHIO CRANBERRY COOKIES

Pistachio Cranberry Cookies image

I came up with this recipe one year when looking for a cookie that had a little red and green in it. The combination of cranberries and pistachios is delicious.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup crisp rice cereal
1/2 cup old-fashioned oats
1/2 cup dried cranberries
1/2 cup chopped pistachios

Steps:

In a large bowl, cream the butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the cereal, oats, cranberries and pistachios., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY, COCONUT, PISTACHIO COOKIES

Cranberry, Coconut, Pistachio Cookies image

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

Ingredients

1 c unsalted butter, room temperature
1 c sugar
1/2 c brown sugar, packed
1 egg
1 tsp each - vanilla, orange extract
2 oz cream cheese, softened
2 1/4 c flour
1 tsp baking soda
1/4 tsp salt
1 1/2 c dried cranberries
1/2 c coconut
1/2 c roughly chopped pistachios

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!

CRANBERRY COCONUT COOKIES

Cranberry Coconut Cookies image

Make and share this Cranberry Coconut Cookies recipe from Food.com.

Provided by WinnipegMom

Categories Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour (white works too)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup margarine or 1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar, packed
1 large egg
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup walnuts or 1/2 cup pecans
1 1/2 cups cranberries, chopped (fresh or frozen)

Steps:

Combine flour, baking powder and cinnamon, set aside.
Cream butter and sugars until light and fluffy.
Beat in egg and vanilla.
Gradually beat in flour mixture.
Stir in coconut, nuts and cranberries.
Drop by the tablespoonful 2 inches apart on a greased sheet.
Bake at 350 for 12-15 minutes until golden.
Cool 5 minutes before removing from cookie sheet.

Nutrition Facts : Calories 120.2, Fat 7.1, SaturatedFat 2.1, Cholesterol 8.8, Sodium 74.2, Carbohydrate 13.8, Fiber 1.2, Sugar 9.1, Protein 1.5

###

Tips for Perfect Cranberry Coconut Pistachio Cookies

* **Use fresh cranberries.** Fresh cranberries are more flavorful and have a better texture than frozen cranberries. If you can't find fresh cranberries, you can substitute dried cranberries, but they will be a little bit chewier. * **Finely chop the cranberries.** This will help them distribute evenly throughout the cookies. * **Toast the coconut.** Toasting the coconut will bring out its flavor and make it more fragrant. * **Use high-quality pistachio nuts.** Pistachio nuts are relatively expensive, but they are worth the splurge for these cookies. Make sure to chop them finely so that they distribute evenly throughout the batter. * **Don't overmix the dough.** Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined. * **Chill the dough for at least 30 minutes.** Chilling the dough will make it easier to handle and will help the cookies hold their shape in the oven. * **Bake the cookies until they are just set.** Overbaking the cookies will make them dry and crumbly. * **Let the cookies cool completely before serving.** This will allow the flavors to meld and the cookies to firm up. ###

Conclusion

Cranberry coconut pistachio cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With the right ingredients and a little bit of care, you can make cranberry coconut pistachio cookies that are sure to impress your friends and family.