delicious-looking, smelling, and tasting. Utilize this as the foundation for a flavorful, aromatic soup, as with many other soup recipes. I used freshly minced ginger, freshly minced turmeric, and freshly ground cardamom to make it. If you appreciate fresh foods, give them a try even though I didn’t detect much of a flavor change.
| Prep Time: | 20 mins |
| Cook Time: | 8 mins |
| Total Time: | 28 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 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
Instructions
- 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 | 135 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 80 mg |
| Sugars | 9 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the idea of this cookie, but did not read any reviews prior to baking. I initially went with the original instructions with some apprehension. After 8 minutes, I quickly came to the conclusion that the temp & time were not working and increased the oven temp to 350F, flattened the dough balls & cooked for a total of 12-13 minutes. But, instead of shortening, I used Extra Virgin Coconut oil. I believe, this substitution worked quite well and added more moisture than the shortening.
Cooking time and temp seem off.Ok cookie , but I will try another recipe in the future.
This is an amazing cookie, I shared it with neighbors and it was a hit. The pistachio/coconut combo works surprisingly well. I used unsalted/unsweet coconut and the sweet fluffy batter all came together well. With low provisions during COVID, an old bag of pistachios is one of the ingredients I have to work with, looking for a real pistachio dessert recipe this was PERFECT! I also had an old bag of coconut snacks- two birds with one stone. MODIFICATIONS: based off other reviews I baked it for 17 min. I also flattened them with a fork because they do not spread. NEXT TIME: I’m going to add an extra egg, the batter was very dry and it made for a crumbly cookie.
Heavenly, creamy, but still contains that nutty texture. Took off one star because of the baking time that many others mentioned…I took a bite of my 9 minute cookie and realized there was still soft dough inside! Hope I don’t get sick…baked it for another 6 minutes at 325 and they were done. I also added about 1/4 cup of Milkadamia (macadamia nut milk) because the cookie dough was way too dry. Flavors were spot on though.
I loved these pretty little cookies. I used salted pistachios so I did not add any additional salt. I loved the crunch of the chopped salty pistachios with the contrast of the sweet coconut. Another plus for this recipe is that there is no need to chill the dough to get a slightly puffy cookie. I used a # 50 scoop and, as Kim suggested, I flattened the dough a bit as it did make for more even baking of the cookie. I too baked these at 350 for 11-12 minutes and got about 30 cookies. I doubled the recipe the second time I made these as they were gobbled up quickly by the family.
They didn’t spread at all during baking and came out a bit doughy on the inside. 8-10 minutes at 325 wasn’t enough. I used another reviewers tip and did 12-13 minutes at 350 and the came out a bit more done. I think flattening the shape out before baking would help. I would add another 2-3 tablespoons butter as I found the dough to be too dry and decrease the amount of flour by maybe a half cup. I would try this recipe again, but with some changes.
Followed the recipe exactly- everyone enjoyed them! 8-10 minutes cooking time was perfect.
These are really tasty cookies – but for me, I felt like the baking time and temp were off. I followed the recipe to a “t” . . . and my first sheet pan, I put in the oven and set the timer for 8 minutes so I could check on them. After the 8 minutes, they were nowhere near done, so I added 4 more minutes, still not done . . . that’s when I bumped the oven up to 350 and let them go for another 5 minutes, and then they were done. The 2nd tray I baked at 350 for 12 minutes, and they were perfect. I have to say, this made exactly 24 cookies, using a 1″ cookie scoop – so the servings are spot on. I did press them down slightly before baking (like little hockey pucks), which I recommend doing, as they don’t flatten very much on their own. All-in-all, a great recipe – just watch the time and temp according to your own oven, and press down slightly before baking. Thanks for the recipe!