PISTACHIO AND COCONUT CAKE
This coconut cake is good any time of the year, but the color is perfect for St. Patrick's Day. The secret is adding instant pistachio pudding mix into the cake mix and the frosting. -Dora May Meredith, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in coconut and toasted pistachios., Pour into two greased 8-in. round baking pans or a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack., For frosting, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread frosting over top of cake, and, if using round pans, between layers. Top with toasted coconut and pistachios. Refrigerate until serving.
Nutrition Facts : Calories 380 calories, Fat 21g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 431mg sodium, Carbohydrate 41g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT, LIME AND PISTACHIO COOKIES
Perfect for freezing, these cookies look like Christmas but taste like summer. -Barbara Crusan, Pass Christian, Mississippi
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5-1/2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
PISTACHIO AND COCONUT COOKIES
These cookies are soft and have a very wonderful cake-like texture to them.
Provided by Kristina S.
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 25m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230.7 calories, Carbohydrate 31.8 g, Cholesterol 2.5 mg, Fat 10.2 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 5.9 g, Sodium 112.6 mg, Sugar 15.2 g
COCONUT AND PISTACHIO BAKLAVA
Provided by Lori Longbotham
Categories Fruit Nut Dessert Bake Vegetarian Mother's Day Tropical Fruit Coconut Tree Nut Pistachio Engagement Party Party Phyllo/Puff Pastry Dough Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 24 pieces
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350°F. Butter a 13-by-9-by-2-inch baking pan.
- 2. Unfold the sheets of phyllo dough, lay the stack on a work surface, and cover with wax paper and then a damp kitchen towel to keep it from drying out. Remove 2 pieces of phyllo, place them in the pan, and brush them with 1 tablespoon of the butter. Continue in the same way with the phyllo and butter until you have used 24 sheets of phyllo.
- 3. To make the filling: Stir together the coconut, pistachios, sugar, water, orange flower water, and salt in a medium bowl. Sprinkle half of the filling evenly over the phyllo in the pan. Place 2 sheets of phyllo in the pan and brush them with 1 tablespoon butter. Continue in the same way until you have used 12 sheets of phyllo. Spread the remaining filling on top. Layer and butter the remaining phyllo in the same way. Brush the top layer of pastry generously with butter, and pour any remaining butter over the top. With a sharp knife, cut the baklava lengthwise into 4 strips and then crosswise into 6 strips, taking care not to press down on the phyllo.
- 4. Bake for 30 minutes. Lower the oven temperature to 300°F and bake for 1 hour and 10 to 15 minutes, until golden brown.
- 5. To make the syrup: Bring the sugar, water, and salt to a boil in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 10 minutes, or until slightly thickened. Remove the saucepan from the heat and stir in the orange flower water and lime juice.
- 6. Transfer the baklava to a wire rack and let cool for 10 minutes. Sprinkle with the chopped pistachios and pour the syrup evenly over the top. Let cool completely on the rack. (The baklava can be stored at room temperature, tightly covered, for up to 2 days.)
- 7. Cut into pieces with a sharp knife and serve.
PISTACHIO COCONUT COOKIES
Make and share this Pistachio Coconut Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 15m
Yield 5 dozen
Number Of Ingredients 7
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.
CHEWY COCONUT COOKIES
These cookies are so chewy and delicious! Margarine or real butter work well but the real butter I think gives it that extra flavor:) The key is to under bake them. I usually take them out once they're semi golden and put them on a cooling rack immediately. Easy to make!
Provided by Chachie
Categories Drop Cookies
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- -Preheat oven to 350.
- -In a separate bowl, mix together flour, baking soda, salt and set aside.
- -In a separate bowl cream butter and sugars together.
- -Add the egg and mix well.
- -Combine the flour mixture with the sugar mixture.
- -Add coconut and vanilla.
- Bake for 8-10,
- Times may vary due to different ovens.
FLOURLESS PISTACHIO COOKIES
These pistachio cookies from Jesse Szewczyk are crispy, chewy, and naturally gluten-free. They make a festive, bright-green addition to a Christmas cookie box.
Provided by Jesse Szewczyk
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F and set 2 racks at the upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper or nonstick baking mats.
- In the bowl of a food processor fitted with the blade attachment, combine the pistachios, granulated sugar, confectioners' sugar, salt, and cardamom. Process until the pistachios are the texture of fine sand and there are no visible pieces of pistachio left, 60 to 90 seconds. Transfer the mixture to a large bowl and add the egg whites and vanilla extract. Mix with a rubber spatula until a thick, paste-like dough forms.
- Using a medium 1¾-inch (#40) cookie scoop or 2 tablespoons, portion out the dough and roll into balls. (The dough will be sticky, so don't fret if they are not perfect balls.) Place the dough balls at least 3 inches apart on the prepared baking sheets (8 per sheet).
- Bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking, until the tops of the cookies crack and the bottoms are just starting to brown, 12 to 14 minutes. (Don't overbake the cookies. They aren't the kind of cookie that browns that much on the top. It's best to err on the side of underbaking for this recipe.) Let the cookies cool completely on the baking sheets before removing with an offset spatula.
More about "pistachio coconut chews food"
15 PERFECT PISTACHIO RECIPES | EAT THIS NOT THAT
From eatthis.com
Author April BenshosanPublished Feb 2, 2017Estimated Reading Time 6 mins
- Dark Chocolate Cherry Pistachio Bars. Serves: 16. Nutrition: 122 calories, 5 g fat (1 g saturated, 0 g trans), 23 mg sodium, 19 g carbs, 2 g fiber, 14 g sugar, 2.6 g protein.
- Berry Pistachio Spinach Salad with Berry Vinaigrette. Serves: 6. Nutrition: 370 calories, 29 g fat (5 g saturated, 0 g trans), 345 mg sodium, 25 g carbs, 3 g fiber, 20 g sugar, 4.5 g protein.
- Pistachio Coconut Ice Cream. Serves: 8. Nutrition: 253 calories, 19 g fat (11 g saturated, 0 g trans), 55 mg sodium, 17 g carbs, 1 g fiber, 14 g sugar, 4 g protein.
- Baklava Cups. Serves: 12. Nutrition: 181 calories, 13.6 g fat (3.5 g saturated, 0 g trans), 159 mg sodium, 12.5 g carbs, 1.3 g fiber, 2.6 g sugar, 3 g protein (calculated without sugar topping)
- Olive Oil & Pistachio Brownies. Serves: 16. Nutrition: 193 calories, 11 g fat (4 g saturated, 0 g trans), 48 mg sodium, 22 g carbs, 2 g fiber, 16 g sugar, 2.6 g protein.
- Salt-roasted Seabass With Pistachio, Fennel & Lemon. Serves: 4. Nutrition: 326 calories, 10 g fat (2 g saturated, 0 g trans), N/A mg sodium, 10 g carbs, 4 g fiber, 2 g sugar, 47 g protein.
- Pistachio Macarons. Serves: 20 (2 cookies per serving) Nutrition: 82 calories, 3 g fat (0 g saturated, 0 g trans), 11 mg sodium, 13 g carbs, 0.7 g fiber, 11 g sugar, 2 g protein.
- Swedish Crackers. Serves: 20. Nutrition: 167 calories, 11 g fat (1.5 g saturated, 0 g trans), 121 mg sodium, 13 g carbs, 4.4 g fiber, 0.5 g sugar, 5.7 g protein (calculated with chia seeds instead of flax seeds)
- Raw Turmeric, Cardamom and Pistachio Cheesecake. Serves: 14. Nutrition: 333 calories, 25 g fat (8.7 g saturated, 0 g trans), 8 mg sodium, 24 g carbs, 4 g fiber, 14.5 g sugar, 8 g protein (calculated with 8 oz cashews)
- Curried Pomegranate Pistachio Quinoa. Serves: 3. Nutrition: 320 calories, 16 g fat (8.5 g saturated, 0 g trans), 205 mg sodium, 40 g carbs, 6.3 g fiber, 13.6 g sugar, 7.5 g protein.
PISTACHIO FIVE SPICE MACAROONS - RAW …
From therawchef.com
4.5/5 (42)Total Time 6 hrs 10 minsCategory Dessert, Snacks, TreatsCalories 186 per serving
CHEWY LEMON COOKIES WITH COCONUT ICING AND …
From fooduzzi.com
CHEWY PISTACHIO COOKIES (GLUTEN-FREE, DAIRY-FREE)
From dishbydish.net
NO BAKE PISTACHIO COCONUT CHOCOLATE SLICE RECIPE
From healthymummy.com
CHOCOLATE PISTACHIO HEALTHY VEGAN SNACK …
From beamingbaker.com
PISTACHIO OATMEAL - PISTACHIO COCONUT OATMEAL BOWLS
From howsweeteats.com
PISTACHIO LOAF RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (59)Calories 311 per servingCategory Dessert
PISTACHIO SNOWBALL COOKIES RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Jessica D’Ambrosio for Food Network Kitchen FromSteps 6Difficulty Easy
PISTACHIO COCONUT DARK CHOCOLATE TRUFFLES - ONE GREEN PLANET
From onegreenplanet.org
PISTACHIO COCONUT CHEWS | RECIPE | COCONUT CHEWS RECIPE, …
From pinterest.com
COCONUT PISTACHIO CASHEW CHEESE PANINI WITH CRANBERRY JAM
From onegreenplanet.org
PISTACHIO, WALNUT AND COCONUT NOUGAT – THE SWEET SWAP RECIPE
From chewtown.com
PISTACHIO COCONUT MACAROONS - SOFT & CHEWY
From cinnamonandcoriander.com
PISTACHIO MACAROONS - COOKING WITH CARLEE
From cookingwithcarlee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love