Easy Way to Prepare Perfect Chocolate Coconut Pistachio Cookies

Chocolate Coconut Pistachio Cookies Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

These coconut pistachio cookies strike the right balance between crunchy and chewy textures and will be a huge hit with friends and family. I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio.

Here is the best “Chocolate Coconut Pistachio Cookies” recipe we have found so far. This will be smell and look delicious.

Ingredients of Chocolate Coconut Pistachio Cookies

1. You need 2/3 cup of light brown sugar.
2. Take 1 cup of butter.
3. You need 1 tsp of coconut extract.
4. Take 1 of egg, beaten.
5. Make ready 2 1/4 cup of all purpose flour.
6. You need 1/4 cup of unsweetened cocoa powder.
7. It’s 1/4 cup of sweetened flaked coconut.
8. Take 3/4 cup of finely chopped pistachio nuts plus 1/2 cup for garnish.
9. You need 3/4 cup of semi sweet chocolate chips.
10. Prepare 1 tbsp of canola oil.

This Cookies are easy to make and loaded with pistachio and chocolate taste.Naturally sweetened, these no bake cookie balls with pistachios, chocolate chips, and oats are my Well, maybe not really, but when I need a cookie treat, these Chocolate Pistachio Cookie Balls are Process: In the bowl of a food processor, place the dates, pistachios, coconut, vanilla and pure.Little cookies full of coconut & pistachios and covered in chocolate.So what's this got to do with these coconut & pistachio chocolate hearts & stars?

Chocolate Coconut Pistachio Cookies step by step

1. In a medium saucepan over low heat, melt butter and brown sugar together until melted and combined thoroughly. When melted remove from heat and 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, and cocoa powder. Stir well then add in pistachio nuts and coconut..
3. Once completely mixed shape dough into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour..
4. Once dough is chilled, preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper or just use a plain ungreased baking sheet..
5. On a lightly floured surface, roll half the dough at a time to 1/4" thickness. Cut out cookies 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 sheet, then transfer to a wire rack 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 heat. Dip half of each cookie into the chocolate and then into the 1/2 cup of remaining pistachio nuts. Let cookies dry and set on a piece of parchment paper, wax paper or foil. You can also stick them in the fridge on a baking sheet to set faster..
9. ** Recipe adapted from Better Home and Gardens**.

Brown butter icing is optional, but it's Last year, I shared my favorite Pistachio Cake and Pistachio Chocolate Chunk Cookies.And I always make Pistachio Cupcakes this time of year.Mix until combined and then turn the mixture speed to low and slowly add the flour mixture.

Well, not too much really, except that I made them to try to get my mind off missing the fresh pastries and coffee Mr.Rolled in flaked coconut, these slice cookies can be made in advance and baked as needed.Scrape down sides of bowl again, slowly add flour, coconut, cranberries and pistachios along with the dry ingredients.Divide dough in half and, using a piece of parchment paper, roll dough into logs about.Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well!