Chocolate Coconut Pistachio Cookies Little cookies full of coconut & pistachios and covered in chocolate. So what's this got to do with these coconut & pistachio chocolate hearts & stars? Well, not too much really, except that I made them to try to get my mind off missing the fresh pastries and coffee Mr.

Ingredients of Chocolate Coconut Pistachio Cookies

You need 2/3 cup of light brown sugar.
Prepare 1 cup of butter.
It's 1 tsp of coconut extract.
Prepare 1 of egg, beaten.
It's 2 1/4 cup of all purpose flour.
You need 1/4 cup of unsweetened cocoa powder.
Prepare 1/4 cup of sweetened flaked coconut.
It's 3/4 cup of finely chopped pistachio nuts plus 1/2 cup for garnish.
Prepare 3/4 cup of semi sweet chocolate chips.
You need 1 tbsp of canola oil.

Chocolate Coconut Pistachio Cookies instructions

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..
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..
Once completely mixed shape dough into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour..
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..
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..
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..
***Garnish***.
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..
** Recipe adapted from Better Home and Gardens**.

They're great for coconut lovers, textured by the coconut and flavored by the extract.a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland. Chocolate Pistachio Cookies are simple slice and bake cookies that you can store in your freezer, then simply bake when required. That's right, these Chocolate Pistachio Cookies are slice and bake cookies. If you've never been introduced to this amazing concept, here goes.

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