Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chocolate coconut pistachio cookies. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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. This cookie recipe is egg-free and refined flour free which is easy to bake at home.

Chocolate Coconut Pistachio Cookies is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chocolate Coconut Pistachio Cookies is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook chocolate coconut pistachio cookies using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chocolate Coconut Pistachio Cookies:

1. Prepare light brown sugar
2. Take butter
3. Prepare coconut extract
4. Make ready egg, beaten
5. Prepare all purpose flour
6. Take unsweetened cocoa powder
7. Take sweetened flaked coconut
8. Get finely chopped pistachio nuts plus 1/2 cup for garnish
9. Make ready semi sweet chocolate chips
10. Take canola oil

I like to mix these cookies in a stand mixer, but if you have a handheld mixer that works great too! If you don't have either, get ready to tone your arms. First, make sure your coconut oil is the right consistency. It should be similar to softened butter.

Instructions to make Chocolate Coconut Pistachio Cookies:

1. In a medium saucepan over low heat, melt butter and brown sugar together until melted and combined thoroughly. When melted remove from heat and add coconut extract. Set aside to cool and let stand for 15 minutes.
2. Once cooled add the brown sugar mixture to a large bowl. Mix in beaten egg, flour, and cocoa powder. Stir well then add in pistachio nuts and coconut.
3. Once completely mixed shape dough into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.
4. Once dough is chilled, preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper or just use a plain ungreased baking sheet.
5. On a lightly floured surface, roll half the dough at a time to 1/4" thickness. Cut out cookies using whichever shaped cookie cutter you like. Place cutout cookies on the baking sheet about 1" apart from each other.
6. Bake at 350° for 9 1/2 minutes or until firm. Allow cookies to cool for 2 minutes before removing from baking sheet, then transfer to a wire rack to cool completely.
7. Garnish
8. In a small saucepan heat the chocolate chips and canola oil over low heat until melted and well combined. Remove from heat. Dip half of each cookie into the chocolate and then into the 1/2 cup of remaining pistachio nuts. Let cookies dry and set on a piece of parchment paper, wax paper or foil. You can also stick them in the fridge on a baking sheet to set faster.
9. ** Recipe adapted from Better Home and Gardens**

Chocolate lovers, you are going to LOVE these cookies. The rich, chocolate cookies are filled with pistachios, chocolate chunks, and finished with a sprinkling of sea salt. The pop of green the pistachios makes the cookies festive and you will love the pistachio crunch! Add Chocolate Pistachio Cookies to your to do list this week. In a large bowl, cream shortening and sugar until light and fluffy.

So that’s going to wrap this up for this exceptional food chocolate coconut pistachio cookies recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!