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Coconut Pistachio Cookies

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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28 m servings 135 cals
Original recipe yields 24 servings (2 dozen)

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.
  3. 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.
  4. Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
  5. Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

Nutrition Facts

Per Serving: 135 calories; 6.2 g fat; 18.1 g carbohydrates; 2 g protein; 12 mg cholesterol; 80 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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 ...