Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2–3 minutes with an electric mixer.
- Add the egg to the mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground coffee, baking soda, ground cinnamon, ground nutmeg, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Fold in the chopped pistachios and shredded coconut until evenly distributed.
- Using a tablespoon, drop cookie dough onto the prepared baking tray, leaving some space between each.
- Sprinkle a few additional coconut flakes on top of each cookie for decoration.
- Bake in the preheated oven for 10–12 minutes or until the edges are golden and the centers are set but still soft.
- Allow the cookies to rest on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
These cookies are incredibly versatile! If you don't have pistachios on hand, feel free to substitute with walnuts or almonds. For a dairy-free option, use coconut oil instead of butter. To keep them fresh, store your cookies in an airtight container at room temperature, where they should last up to a week. For a fun twist, try adding a pinch of cardamom! Enjoy making and sharing these delicious treats!