Chocolate Coconut Pistachio Cookies. 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. These cookies are soft, crunchy, light and melt in the mouth. You can bake these cookies in large batches with different flavors.

Thick and sticky raw cookie dough bars studded with chocolate chips and crunchy roasted pistachios all topped with a layer of creamy chocolate. These cookie dough bars are naturally sweetened with dates and packed with oats - a vegan, gluten-free and easy no-bake recipe. Once again, I am back with a simple no-bake recipe which… How to Make Chocolate Pistachio Cookies. You can cook Chocolate Coconut Pistachio Cookies using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chocolate Coconut Pistachio Cookies

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

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**.

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. Shortbread is a lovely afternoon treat to enjoy along with a cup of tea or hot coffee.