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!
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.
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.
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.
Cooking time and temp seem off.Ok cookie , but I will try another recipe in the future.
Followed the recipe exactly- everyone enjoyed them! 8-10 minutes cooking time was perfect.
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.
