Best Pistachio And Coconut Cookies Recipes

COCONUT, LIME AND PISTACHIO COOKIES

Coconut, Lime and Pistachio Cookies image

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

Ingredients

1 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
4 teaspoons lime juice
1-1/4 cups all-purpose flour
1 package (3.4 ounces) instant coconut cream pudding mix
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 cup pistachios, chopped
1 cup dried cranberries
1 large egg white, room temperature
1 cup sweetened shredded coconut
1-1/2 teaspoons grated lime zest

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 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

Ingredients

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