Chocolate Coconut Pistachio Cookies. These coconut pistachio cookies strike the right balance between crunchy and chewy textures and will be a huge hit with friends and family. Mix until combined and then turn the mixture speed to low and slowly add the flour mixture. Little cookies full of coconut & pistachios and covered in chocolate.

Chocolate Coconut Pistachio Cookies The cookies are a great combination of soft and chewy, like a mix between macaroons and chocolate chip cookies. The recipe calls for shredded unsweetened coconut so that the coconut flavor shines through and isn't masked by too much. Instead of artificial pistachio pudding mix, flavor these pistachio cookies with real pistachios and almond extract.

Actually this is a simple recipe just taking into consideration the extra ones. I think the hardest portion is to locate the best ingredients consequently you can enjoy the appetizing Chocolate Coconut Pistachio Cookies for your lunch with your associates or family. You can have Chocolate Coconut Pistachio Cookies using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chocolate Coconut Pistachio Cookies

Prepare 2/3 cup of light brown sugar.
It's 1 cup of butter.
Prepare 1 tsp of coconut extract.
Prepare 1 of egg, beaten.
You need 2 1/4 cup of all purpose flour.
You need 1/4 cup of unsweetened cocoa powder.
You need 1/4 cup of sweetened flaked coconut.
Prepare 3/4 cup of finely chopped pistachio nuts plus 1/2 cup for garnish.
You need 3/4 cup of semi sweet chocolate chips.
It's 1 tbsp of canola oil.

Brown butter icing is optional, but it's Last year, I shared my favorite Pistachio Cake and Pistachio Chocolate Chunk Cookies. And I always make Pistachio Cupcakes this time of year. Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract.a compatible combination that results in a crispy, chewy cookie.

Chocolate Coconut Pistachio Cookies step by step

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**.

My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland. With these Chocolate Pistachio Cookies, it's a bit different. Because the half of the flour is replaced by ground pistachio, the cookies don't spread too much anyway. These Chocolate Pistachio Cookies don't need to be chilled. Just prepare the cookie dough, then scoop balls of cookie dough onto a.

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