Best 4 Pistachio Coconut Cookies Recipes
Indulge in a delightful culinary journey with our tantalizing Pistachio Coconut Cookies, an exquisite treat that harmoniously blends the nutty richness of pistachios with the tropical allure of coconut. These delectable cookies promise an explosion of flavors and textures, combining a crisp exterior with a soft and chewy interior. Embark on a sensory adventure as you bite into these gems, relishing the symphony of sweet and savory notes. The pistachio coconut cookies are the perfect accompaniment to a warm cup of tea or coffee, offering a moment of pure bliss. Explore variations such as vegan, gluten-free, and dairy-free options, ensuring everyone can savor these delectable treats. Unleash your inner baker and embark on a culinary adventure with our Pistachio Coconut Cookies, a symphony of flavors and textures that will 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:
- Use high-quality ingredients. This will make a big difference in the taste of your cookies. Look for fresh, organic ingredients whenever possible.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough. Overmixing can make the cookies tough.
- Bake the cookies at the right temperature. The cookies should be baked at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown around the edges.
- Let the cookies cool completely before serving. This will allow the flavors to meld together and the cookies to firm up.
Conclusion:
Pistachio coconut cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover pistachio pudding mix and coconut flakes, and they are sure to be a hit with your family and friends.
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