Name: Pistachio and Coconut Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: All-purpose flour - ½ cup; White sugar - ¼ cup; Cornstarch - 1 tablespoon; Baking powder - ¼ teaspoon; Salt, or more to taste - 1 pinch; Coconut oil - 1 ½ teaspoons; Milk - 3 tablespoons; Sour cream - 1 tablespoon; Vanilla extract - ½ teaspoon; Crushed pistachios - ¼ cup; Shredded unsweetened coconut - ¼ cup; White sugar - 1 teaspoon; Ground cinnamon - ¼ teaspoon

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.