11 INGREDIENTS • 9 STEPS • 40MINS

Chocolate Pistachio Coconut Cookies

Name: Chocolate Pistachio Coconut Cookies
Total time: PT2400.0S
Yield: 8
Ingredients: 2 1/4 cup All-Purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 cup Unsalted Butter; 1 cup Brown Sugar; 3.4 ounce Pistachio Pudding Mix; 2 Egg; 1 teaspoon Vanilla Extract; 1 cup Sweetened Shredded Coconut; 1 cup Chocolate Chips; 1/2 cup Pistachios

Recipe

5.0

3 ratings

Cookies full of pistachios and coconut needed to be made!

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Cookies full of pistachios and coconut needed to be made!

Fork vs Spoon

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

http://forkvsspoon.com

40MINS

Total Time

$1.15

Cost Per Serving

Ingredients

Servings

8

us / metric

2 1/4 cups

All-Purpose Flour

1 tsp

Baking Soda

1/2 tsp

Salt

1 cup

Unsalted Butter

1 cup

Brown Sugar

1 cup

Pistachio Pudding Mix

2

Nutrition Per Serving

VIEW ALL

Calories

654

Fat

33.9 g

Protein

7.3 g

Carbs

80.8 g

Love This Recipe?

Add to plan

Chocolate Pistachio Coconut Cookies

Save

Fork vs Spoon

I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.

http://forkvsspoon.com

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Line a cookie sheet with parchment paper. Shell the Pistachios (1/2 cup) and roughly chop. Allow Unsalted Butter (1 cup) to soften and come to room temperature.

step 3

In a medium bowl mix together All-Purpose Flour (2 1/4 cups), Baking Soda (1 tsp), and Salt (1/2 tsp). Set aside.

step 4

In a large bowl, beat softened unsalted butter and Brown Sugar (1 cup) together until creamy.

step 5

Beat in the Pistachio Pudding Mix (1 cup), Eggland's Best Classic Eggs (2), and Vanilla Extract (1 tsp). Mix until combined and then turn the mixture speed to low and slowly add the flour mixture.