Chocolate Coconut Pistachio Cookies. These coconut pistachio cookies strike the right balance between crunchy and chewy textures and will be a huge hit with friends and family. I altered my mom's famous chocolate chip cookie recipe to accommodate two of my favorite flavors, coconut and pistachio. This Cookies are easy to make and loaded with pistachio and chocolate taste. Mix until combined and then turn the mixture speed to low and slowly add the flour mixture. 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. Chocolate Pistachio Cookies are simple slice and bake cookies that you can store in your freezer, then simply bake when required. You can have Chocolate Coconut Pistachio Cookies using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Coconut Pistachio Cookies

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

That's right, these Chocolate Pistachio Cookies are slice and bake cookies. If you've never been introduced to this amazing concept, here goes. Instead of artificial pistachio pudding mix, flavor these pistachio cookies with real pistachios and almond extract. Brown butter icing is optional, but it's Last year, I shared my favorite Pistachio Cake and Pistachio Chocolate Chunk Cookies.

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**.

And I always make Pistachio Cupcakes this time of year. Naturally sweetened, these no bake cookie balls with pistachios, chocolate chips, and oats are my new I could eat cookies all day long. Well, maybe not really, but when I need a cookie treat, these Chocolate Process: In the bowl of a food processor, place the dates, pistachios, coconut, vanilla. Chewy cookies with pistachio nuts and white chocolate chips. Paired with pistachios in cookie dough that's all jazzed up with brown butter?