Name: These Pistachio and Coconut Cookies are buttery, crunchy and irresistible
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 60g butter, softened; ½ cup pistachio spread; ¹⁄³ cup caster sugar; 1 tsp vanilla extract; 1 egg; 1 cup plain flour; ¼ tsp bicarbonate of soda; 1 cup shredded coconut; 125g white choc melts, melted; ½ cup pistachios, finely chopped

These Pistachio and Coconut Cookies are buttery, crunchy and irresistible

One bite and you’ll be reaching for another.

Skip to Recipe

Makes 18 cookies

Prep

30M

Cook

15M

Total

45M

Ingredients

60g butter, softened

½ cup pistachio spread

¹⁄³ cup caster sugar

1 tsp vanilla extract

1 egg

1 cup plain flour

¼ tsp bicarbonate of soda

1 cup shredded coconut

125g white choc melts, melted

½ cup pistachios, finely chopped

Method

Step 1

Grease two large oven trays. Line with baking paper.

Step 2

Beat butter, pistachio spread, sugar and vanilla in small bowl of an electric mixer until smooth and creamy. Beat in egg. Sift flour and soda over mixture. Add coconut. Stir until well combined.

Step 3

Roll heaped tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Gently press with fingertips to flatten slightly.

Step 4

Cook in a 160C preheated oven for 12-15 mins, until light golden around edges. Remove. Cool on trays.

Step 5

Spoon chocolate into a snap-lock bag. Twist top. Snip corner. Pipe chocolate over cookies. Sprinkle with pistachios. Stand until set.

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