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My review
Coconut Pistachio Cookies
19
Ashley Bohacz
"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!"
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Ingredients
28 m servings 135Original recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3Most helpful
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3/3/2017
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 ...
11/29/2018
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 b...
3/13/2017
Followed the recipe exactly- everyone enjoyed them! 8-10 minutes cooking time was perfect.