- 1/2 cup all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1 pinch salt, or more to taste
- 1 1/2 teaspoons coconut oil
- 3 tablespoons milk
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed pistachios
- 1/4 cup shredded unsweetened coconut
- 1 teaspoon white sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, 1/4 cup sugar, cornstarch, baking powder, and salt together in a bowl. Rub coconut oil into flour mixture using your hands until mixture is crumbly. Add milk, sour cream, and vanilla extract and mix just until dough is combined; fold in pistachios and coconut.
- Scoop dough, about 1 teaspoon per cookie, and form into balls; arrange on the prepared baking sheet about 1-inch apart. Mix 1 teaspoon sugar and cinnamon together in a bowl; sprinkle over dough.
- Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.
09/22/2019
recipepes.com
pistachio and coconut cookies, recipe
PT15M
PT1H
5
455 calories
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