Coconut Pistachio Cookies

Fatima From Ratinkhosh

Fatima From Ratinkhosh

Share with friends:

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on whatsapp
Coconut Pistachio Cookies


Let our favorite flavors come together in these perfect chewy-on-the-inside-crunchy-on-the-outside cookies, fallow the recipe.


  • ½ cup pistachios, chopped
  • 1/3 cup shortening
  • 3 tablespoons butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon almond extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut flakes


  1. Preheat oven to 165 degrees C.
  2. Mix flour, baking soda and salt together in a bowl.
  3. combine the fallowing ingredients and beat them with an electric mixer until smooth:  shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract
  4. Add the flour mixture to the shortening combination and beat slowly until thorougly combined.
  5. Mix in the pistachios and coconut flakes until evenly distributed. You can use a large spoon or just mix them with your hands.
  6. Bake 8 to 10 minutes until bottoms are light golden brown.

Store the cookies in an airtight container so that they will not go dry.

Close Menu