Coconut Pistachio Cookies

I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. These crunchy-on-the-outside, chewy-on-the-inside cookies have been a huge hit ever since and one of my favorite to make. Hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 135 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon almond extract
• ⅓ cup shortening
• 3 tablespoons butter, softened
• ½ cup brown sugar
• ½ cup coconut flakes, or more to taste
• ½ cup chopped pistachios, or more to taste

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Combine shortening, butter, white sugar, brown sugar, egg, vanilla extract, and almond extract in a large bowl; beat with an electric mixer until smooth.

Step 3

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.

Step 4

Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.

Step 5

Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.