Recipes Chocolate Coconut Pistachio Cookies

Recipes Chocolate Coconut Pistachio Cookies

Recipes Chocolate Coconut Pistachio Cookies

  1. 2/3 cup light brown sugar
  2. 1 cup butter
  3. 1 tsp coconut extract
  4. 1 egg, beaten
  5. 2 1/4 cup all purpose flour
  6. 1/4 cup unsweetened cocoa powder
  7. 1/4 cup sweetened flaked coconut
  8. 3/4 cup finely chopped pistachio nuts plus 1/2 cup for garnish
  9. 3/4 cup semi sweet chocolate chips
  10. 1 tbsp canola oil
  1. In a medium saucepan over low heat, melt butter and brown sugar together until melted and combined thoroughly. When melted remove from heat plus add coconut extract. Set aside to cool and let stand for 15 minutes.

  2. Once cooled add the brown sugar mixture to a large bowl. Mix in beaten egg, flour, plus cocoa powder. Stir well then add in pistachio nuts and coconut.

  3. Once completely mixed shape money into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.

  4. Once money is chilled, preheat oven to 350°. Prepare a baking sheet by coating it with parchment paper or simply use a plain ungreased baking page.

  5. On a lightly floured surface, roll half the dough each time to 1/4″ thickness. Cut out biscuits using whichever shaped cookie cutter you like. Place cutout cookies on the baking sheet about 1″ apart from each other.

  6. Bake at 350° for 9 1/2 minutes or until firm. Allow cookies to cool for 2 minutes before removing from baking page, then transfer to a wire stand to cool completely.

  7. ***Garnish***

  8. In a small saucepan heat the chocolate chips and canola oil over low heat until melted and well combined. Remove from warmth. Dip half of each cookie in to the chocolate and then into the 1/2 cup of remaining pistachio nut products. Let cookies dry and set on a piece of parchment paper, wax paper or foil. You can furthermore stick them in the fridge upon a baking sheet to create faster.

  9. ** Recipe adapted from Better Home and Gardens**

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