COCONUT AND PISTACHIO COOKIES, breakfast or snack sweets to make in no time, cookies filled with spreadable cream.
Great for breakfast or a snack, these coconut and pistachio cookies are delightful, very fragrant, they can be dipped in milk or served with a tea, they melt in your mouth.
The shortcrust pastry is crumbly and melts in your mouth, the filling with pistachio paste makes this combination truly delicious, and the coconut and pistachio cookies are really fragrant.
This recipe for coconut and pistachio cookies is very simple, a delicious butter shortcrust that can be prepared either by hand or with a food processor, rolled out and filled.
Obviously, if you don’t like pistachio paste, you can also use Nutella.
Follow me in the kitchen today; we have coconut and pistachio cookies!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12-15
- Cooking methods: Oven
- Cuisine: Italian
- Energy 154.74 (Kcal)
- Carbohydrates 15.14 (g) of which sugars 5.26 (g)
- Proteins 3.74 (g)
- Fat 9.55 (g) of which saturated 3.29 (g)of which unsaturated 1.57 (g)
- Fibers 1.31 (g)
- Sodium 11.47 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup shredded coconut
- 1 egg
- 5 tbsp butter
- 1/4 cup sugar
- as needed pistachio paste
Preparation
Prepare the base shortcrust, pour the flour into the processor or onto the work surface, add the shredded coconut, sugar, egg, and butter pieces.
Work everything quickly, make a ball, wrap it in plastic wrap, and put it in the fridge for 30 minutes.
After the time has passed, take the shortcrust out of the fridge and roll it out on a lightly floured surface.
Cut with a 2-inch cookie cutter or as you prefer; you should be able to make about fifteen cookies, that is, around 30 discs.
Fill one half with pistachio paste and close with the other halves.
Seal the edges with a fork and place the cookies on the oven tray lined with paper.
Bake and cook in the preheated oven at 350°F for 15 minutes; they should turn golden.
Bon appétit
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