Coconut Pistachio Cookies recipe

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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

Nutrition Info

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
servingSize: -
sodium: 80.4 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl, beat with an electric mixer until smooth.

  3. 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.

  4. Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.

  5. Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

Recipe Yield

2 dozen

Recipe Note

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!

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