Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chocolate coconut pistachio cookies. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chocolate Coconut Pistachio Cookies is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Chocolate Coconut Pistachio Cookies is something that I have loved my entire life.
Browse For Yummy & Hassle-Free Cookie Recipes From Kraft®. 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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chocolate coconut pistachio cookies using 10 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Coconut Pistachio Cookies:
- Take light brown sugar
- Take butter
- Prepare coconut extract
- Take egg, beaten
- Take all purpose flour
- Prepare unsweetened cocoa powder
- Get sweetened flaked coconut
- Prepare finely chopped pistachio nuts plus 1/2 cup for garnish
- Make ready semi sweet chocolate chips
- Get canola oil
First, make sure your coconut oil is the right consistency. It should be similar to softened butter. In a small saucepan heat the chocolate chips and canola oil over low heat until melted and well combined. Let cookies dry and set on a piece of parchment paper, wax paper or foil.
Instructions to make Chocolate Coconut Pistachio Cookies:
- 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.
- 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.
- Once completely mixed shape dough into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.
- 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.
- 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.
- 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.
- Garnish
- 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.
- ** Recipe adapted from Better Home and Gardens**
Chocolate lovers, you are going to LOVE these cookies. The rich, chocolate cookies are filled with pistachios, chocolate chunks, and finished with a sprinkling of sea salt. The pop of green the pistachios makes the cookies festive and you will love the pistachio crunch! Add Chocolate Pistachio Cookies to your to do list this week. These Salted Chocolate Pistachio cookies will easily be your favorite!
So that is going to wrap this up with this exceptional food chocolate coconut pistachio cookies recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
