Coconut Pistachio Cookies Food

PISTACHIO COOKIES

Steps:

• Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer.
• Add eggs and vanilla and continue to beat at medium speed until light and fluffy.
• Stir in flour just until moist; fold in nuts taking care to not over mix.
• Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour.
• Preheat oven to 350 degrees.
• Line cookie sheets with parchment paper.
• Shape dough into 1 inch balls, flatten slightly with bottom of small glass.
• Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set.
• Transfer to wire rack to cool completely and enjoy.

COCONUT PISTACHIO COOKIES

Steps:

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

CRANBERRY, COCONUT, PISTACHIO COOKIES

Steps:

• 1. Preheat oven to 350 degree F. In a bowl, sift the flour, soda and salt together. Set aside.
• 2. In a mixer bowl cream the butter with the sugars, Until nice and fluffy.
• 3. Add the egg and extracts.
• 4. Now, beat in the cream cheese, thoroughly blending. Mix in the dry ingredients. I then mix in the coconut.
• 5. By hand stir in the nuts, cranberries and coconut.
• 6. On an ungreased cookie sheet; you can either drop the cookies by a rounded tablespoonful. Or I rolled mine into a bit smaller than a golf ball size. I wanted mine to stay round and not spread out. Bake for 12 - 15 minutes. ( I take mine out when they look a little doughy in the center.) They will not get brown. Keep a watch on them. Mine were done between 13 - 15 minutes. Leave set on sheets for a few minutes, before removing to rack to finish cooling.
• 7. I made an orange glaze out of butter,milk, orange extract and confectioners' sugar . I also sprinkled some with sugar as I took them from the oven. Enjoy!

COCONUT-PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
• Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
• Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.

PISTACHIO COCONUT COOKIES

Steps:

• Combine all Ingredients in large bowl.
• Mix well with fork.
• Drop by teaspoons onto greased baking sheets.
• Bake at 350F degrees for 10 minutes.

PISTACHIO AND COCONUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
• Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
• Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.

COCONUT, LIME AND PISTACHIO COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

PISTACHIO DROP COOKIES

Steps:

• Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners' sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
• Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
• prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
• Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
• Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
• Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you'll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don't let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners' sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed.
• Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.