PISTACHIO AND COCONUT COOKIES
These cookies are soft and have a very wonderful cake-like texture to them.
Provided by Kristina S.
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 31.8 g, Cholesterol 2.5 mg, Fat 10.2 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 5.9 g, Sodium 112.6 mg, Sugar 15.2 g
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
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.
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 COOKIES
This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE AND PISTACHIO COOKIES
This recipe is from Gourmet magazine and was adapted from the Ritz-Carlton. Makes 6 dough logs that make about 20 cookies each. You can bake as many cookies as you like, then freeze the remaining logs for other occasions. Don't use the red dyed pistachios. I only put in prep time because the rest of the time depends on how many logs you make.
Provided by Little Suzy Homemak
Categories Dessert
Time 20m
Yield 120 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
- Finely chop remaining 3 1/2 ounces chocolate.
- Sift together flour, baking powder and baking soda.
- Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
- Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
- Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
- Put oven rack in middle position and preheat oven to 350 degrees F.
- Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
- Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
- Transfer cookies to a rack to cool.
- Make more cookies on cooled baking sheets in the same manner.
- Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
- Wrapped dough logs can be frozen for 3 months.
Nutrition Facts : Calories 30.2, Fat 1.5, SaturatedFat 0.6, Cholesterol 4, Sodium 15.2, Carbohydrate 3.8, Fiber 0.2, Sugar 2.3, Protein 0.5
COCONUT-PISTACHIO BISCOTTI
Cornmeal provides healthy whole grains, adding a lovely crumbly texture to these Italian cookies. Olive oil contributes good fats and a pleasant fruitiness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
- Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
- Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.
Nutrition Facts : Calories 163 g, Cholesterol 18 g, Fat 8 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 42 g
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