Pistachio and Coconut Cookies
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Pistachio and Coconut Cookies

1. All-purpose flour - ½ cup
2. White sugar - ¼ cup
3. Cornstarch - 1 tablespoon
4. Baking powder - ¼ teaspoon
5. Salt, or more to taste - 1 pinch
6. Coconut oil - 1 ½ teaspoons
7. Milk - 3 tablespoons
8. Sour cream - 1 tablespoon
9. Vanilla extract - ½ teaspoon
10. Crushed pistachios - ¼ cup
11. Shredded unsweetened coconut - ¼ cup
12. White sugar - 1 teaspoon
13. Ground cinnamon - ¼ teaspoon

How to cook deliciously - Pistachio and Coconut Cookies

1. Stage

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

2. Stage

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.

3. Stage

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.

4. Stage

Bake in the preheated oven until edges turn light brown, 10 to 12 minutes. Cool cookies on a wire rack.