Chocolate Pistachio Coconut Cookies

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

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

Eggs

1 tsp

Vanilla Extract

1 cup

Sweetened Shredded Coconut

1 cup

Chocolate Chips

1/2 cup

Pistachios

Cooking Instructions

HIDE IMAGES

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) , Eggs (2) , and Vanilla Extract (1 tsp) . Mix until combined and then turn the mixture speed to low and slowly add the flour mixture.

Step 6

Fold in the Chocolate Chips (1 cup) , Sweetened Shredded Coconut (1 cup) , and chopped pistachios.

Step 7

Drop rounded tablespoonfuls of cookie dough onto the prepared cookie sheet and bake for 8-10 minutes.

Step 8

Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Step 9

Enjoy!