Coconut Pistachio Cookies

Coconut Pistachio Cookies
  • 1/3 cup shortening
  • 3 tablespoons butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pistachios, or more to taste
  • 1/2 cup coconut flakes, or more to taste


  1. Preheat oven to 325 degrees F (165 degrees C).
  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.
  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.
  4. Drop heaping spoonfuls of dough 2 inches apart onto 2 baking sheets.
  5. Bake in the preheated oven until bottoms are a light golden brown, 8 to 10 minutes.

04/19/2018
Coconut Pistachio Cookies, recipe PT15M PT1H 5 455 calories

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