Best Coconut Lime And Pistachio Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PISTACHIO COCONUT COOKIES



Pistachio Coconut Cookies image

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

1 white cake mix
1 package instant pistachio pudding mix
1/2 cup oil
3 tablespoons water
2 eggs
1/2 cup chopped walnuts
1/2 cup coconut

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 PISTACHIO COOKIES



Coconut Pistachio Cookies image

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

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

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 LIME COOKIES



Pistachio Lime Cookies image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 1h15m

Yield 3 dozen (1 1/2-inch) cookies

Number Of Ingredients 11

3 cups sugar
1/2 cup lime zest, about 6 to 8 limes
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled
6 ounces shelled pistachios
5 egg yolks
2 teaspoons vanilla extract
1/8 teaspoon natural almond extract
3/4 cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees F.
  • In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use.
  • Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside.
  • In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together.
  • Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds.
  • Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool.

PISTACHIO AND COCONUT COOKIES



Pistachio and Coconut Cookies image

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

½ cup all-purpose flour
¼ cup white sugar
1 tablespoon cornstarch
¼ teaspoon baking powder
1 pinch salt, or more to taste
1 ½ teaspoons coconut oil
3 tablespoons milk
1 tablespoon sour cream
½ teaspoon vanilla extract
¼ cup crushed pistachios
¼ cup shredded unsweetened coconut
1 teaspoon white sugar
¼ teaspoon ground cinnamon

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

LIME PISTACHIO COOKIES



Lime Pistachio Cookies image

Make and share this Lime Pistachio Cookies recipe from Food.com.

Provided by linq7420

Categories     Dessert

Time 1h40m

Yield 18 cookies

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
1 cup sugar
1 egg
2 cups flour
1 teaspoon lime zest
1 cup pistachios, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon lime peel, grated

Steps:

  • Cream butter and sugar till fluffy.
  • Beat in egg.
  • Stir in flour and lime peel Mix in pistachio.
  • Refrigerate for 1 hour.
  • Roll into 1/4 inch thick and cut with cookie cutters.
  • Place in ungreased baking sheet.
  • Bake for 8 to 10 mins at 375F or till light brown.
  • Ice as desired.
  • Lime Icing: beat butter with powdered sugar,milk and lime peel till smooth.
  • If frosting is too stiff,add in more milk.
  • If too soft,add powdered sugar.
  • Makes about 1 cup.

Related Topics