Name: Crunchy Pistachio Cookie with Coconut Flakes
Prep time: 15 min
Cook time: 12 min
Total time: 32 min
Ingredients: 150 g all-purpose flour; 100 g sugar; 100 g unsalted butter, softened; 75 g pistachios, finely chopped; 50 g shredded coconut, plus extra for garnish; 1 large egg; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/4 tsp salt; Additional toasted coconut for garnish (optional); Drizzle of dark chocolate (optional)

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Crunchy Pistachio Cookie with Coconut Flakes

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Indulge in the delightful crunch of these pistachio cookies, where each bite delivers a burst of nutty flavor, beautifully complemented by a sprinkle of toasted coconut flakes. This easy-to-make dessert will be perfect for any occasion, whether you’re hosting a gathering or simply treating yourself. Feel free to play around with additional toppings or flavors—baking is all about creativity!

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Prep Time 15

Cook Time 12

Total Time 32

Servings: 24

Course: Daily Dessert Recipes

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

150 g all-purpose flour
100 g sugar
100 g unsalted butter, softened
75 g pistachios, finely chopped
50 g shredded coconut, plus extra for garnish
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
Additional toasted coconut for garnish optional
Drizzle of dark chocolate optional

Equipment

Large mixing bowl
Baking tray
Baking tray lined with parchment paper
Cookie scoop or tablespoon
Mixing spoon

Method

Preheat your oven to 180°C (350°F) and line your baking tray with parchment paper.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy using a mixing spoon. This should take about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the finely chopped pistachios and shredded coconut until evenly distributed.
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking tray, spacing them about 5 cm apart.
Press a few pieces of toasted coconut on top of each cookie dough ball for extra crunch and flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
Allow the cookies to rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSodium: 80mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 350IUCalcium: 10mgIron: 0.5mg

Notes

Feel free to substitute the pistachios with other nuts like walnuts or almonds if you prefer.
Adding a sprinkle of sea salt on top before baking can elevate the flavor even more!
These cookies can be stored in an airtight container at room temperature for up to a week, and they can easily be reheated in the oven for a few minutes to restore their crunch.
Enjoy experimenting and make this recipe your own!

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Crunchy Pistachio Cookie with Coconut Flakes