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 PISTACHIO PIE
We simply loved the lightly toasted coconut crust that paired so well with the pale green pistachio pudding in this quick pie. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 371 calories, Fat 22g fat (17g saturated fat), Cholesterol 29mg cholesterol, Sodium 520mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
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
PISTACHIO AND COCONUT CAKE
This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. -Dora May Meredith, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios., Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack., For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.
Nutrition Facts : Calories 380 calories, Fat 21g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 431mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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.
CHERRY, PISTACHIO & COCONUT CAKE
Provided by Itamar Srulovich
Categories Cake Dessert Bake Kid-Friendly High Fiber Cherry Coconut Almond Pistachio Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes a 9 in/24cm diameter ring cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and lightly grease a 9 in/24cm diameter ring cake tin with butter.
- Mix all the dry ingredients together in a large bowl. Pour over the melted butter and mix in the eggs. Spoon the batter into the pre-greased tin and smooth down.
- Remove the pits from the cherries-you can do this with a cherry pitter or by just pulling them apart and popping the pits out with your fingers. I like to do this over the cake tin, so that any juice drips onto the cake and adds color. Drop the pitted cherries onto the batter and sprinkle the top of the cake with the remaining 1 1/2 tbsp/20g of sugar and the roughly chopped pistachios. Bake in the center of the oven for 25-30 minutes, then turn the cake around and bake for a further 8-10 minutes, until the cake between the cherries goes all golden.
- Allow the cake to cool in the tin, as it needs time to settle, then gently remove by running a knife around the edges. Covered well, it will keep in the fridge for up to a week (not much chance of that happening), but for the best flavor, allow it to return to room temperature before eating.
COCONUT AND PISTACHIO BAKLAVA
Provided by Lori Longbotham
Categories Fruit Nut Dessert Bake Vegetarian Mother's Day Tropical Fruit Coconut Tree Nut Pistachio Engagement Party Party Phyllo/Puff Pastry Dough Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350°F. Butter a 13-by-9-by-2-inch baking pan.
- 2. Unfold the sheets of phyllo dough, lay the stack on a work surface, and cover with wax paper and then a damp kitchen towel to keep it from drying out. Remove 2 pieces of phyllo, place them in the pan, and brush them with 1 tablespoon of the butter. Continue in the same way with the phyllo and butter until you have used 24 sheets of phyllo.
- 3. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl. Sprinkle half of the filling evenly over the phyllo in the pan. Place 2 sheets of phyllo in the pan and brush them with 1 tablespoon butter. Continue in the same way until you have used 12 sheets of phyllo. Spread the remaining filling on top. Layer and butter the remaining phyllo in the same way. Brush the top layer of pastry generously with butter, and pour any remaining butter over the top. With a sharp knife, cut the baklava lengthwise into 4 strips and then crosswise into 6 strips, taking care not to press down on the phyllo.
- 4. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.
- 5. To make the syrup: Bring the sugar, water, and salt to a boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes, or until slightly thickened. Remove the saucepan from the heat and stir in the orange flower water and lime juice.
- 6. Transfer the baklava to a wire rack and let cool for 10 minutes. Sprinkle with the chopped pistachios and pour the syrup evenly over the top. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)
- 7. Cut into pieces with a sharp knife and serve.
FLOURLESS PISTACHIO COOKIES
These pistachio cookies from Jesse Szewczyk are crispy, chewy, and naturally gluten-free. They make a festive, bright-green addition to a Christmas cookie box.
Provided by Jesse Szewczyk
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
- In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
- Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
- Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.
More about "pistachio coconut chews recipes"
30 SIMPLE PISTACHIO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Aug 9, 2021Category Recipe Roundup
- Pistachio Strawberry Salad. Salads have a bad reputation for being boring, but it’s super easy to jazz them up. Not only does this recipe include juicy, fresh strawberries (frozen wouldn’t work here as they would turn mushy), there’s also creamy feta, protein-packed quinoa, and oodles of tangy honey-mustard dressing.
- Pistachio Trail Mix. Trail mix is a terrific snack to keep around if you like to graze. I know I would snack all day if I had the chance, so having something sweet and salty around is essential.
- Pistachio Hummus. Hummus is typically made with chickpeas and tahini, though I’ve seen a lot of unique recipes, too. Though I don’t think I’ve seen one this fun before!
- Creamy Broccoli Pistachio Soup. Using pistachios in this soup will add a lovely creaminess that you just won’t get if this were simply broccoli. Much like soaked cashews in many vegan recipes, the pistachios will thicken this up and make it velvety smooth.
- Pistachio Crusted Chicken. You’ve probably tried pecan-crusted chicken, but this pistachio version is extra special. You can use shelled or unshelled, roasted or salted, whatever you prefer.
PISTACHIO COCONUT MACAROONS - SOFT & CHEWY
From cinnamonandcoriander.com
- Preheat your oven to 325 degrees F. In this recipe, you can use either grated fresh coconut or dried coconut flakes. If using dried coconut, rehydrate it by pouring it into a bowl and covering it with warm water. Let the coconut soak for 5 minutes, then drain. Squeeze all the excess liquid out firmly with your fingers. Proceed with recipe. If using fresh coconut, no need to prep it-- simply proceed with the recipe.
- Skinning the pistachio nuts will result in a brighter green color and a prettier end result, but if you are short on time it is not required. You can learn how to skin them by searching my blog for "how to skin pistachios." Place skinned pistachios into a food processor. Process for a few seconds until the mixture becomes a mixture of fine crumbles. Don’t over-process and let it turn into a paste… it should resemble crumbs.
- Beat the egg and egg white together in a small bowl. Stir the processed pistachio crumb mixture into the rehydrated coconut along with the sugar, potato starch, rosewater or vanilla, beaten egg and egg white, and salt. Stir with a fork well to combine, making sure all ingredients are evenly dispersed.
- Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into rounded haystack-like shapes. They will feel very loose and delicate at first, but will firm up as they bake.
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