If you’re looking for a cookie that feels both indulgent and a little sophisticated, these pistachio and coconut cookies are just the thing. Made with smooth pistachio paste, rich coconut oil, and chunks of dark chocolate, they’re soft, chewy, and full of flavor. Perfect with a cup of coffee or as an afternoon snack, these cookies strike the balance between nutty, sweet, and chocolatey.
The pistachio paste brings a deep nutty flavor, while coconut oil keeps the cookies soft and slightly chewy without needing butter. Add in pieces of dark chocolate, and you’ve got richness and a touch of bitterness that rounds everything out beautifully. They’re simple to make but taste like something from a boutique bakery.
Tips for Perfect Cookies
- Don’t over-bake: These cookies are best when chewy in the middle. Take them out when the edges are golden but the centres still look slightly soft.
- Choose good-quality chocolate: Dark chocolate balances the sweetness—look for 70% cocoa or higher for a richer flavour.
- Extra pistachio boost: Sprinkle chopped pistachios on top of the dough balls before baking for crunch and colour.
- Storage: Keep in an airtight container for up to 5 days, or freeze the dough for fresh cookies on demand.
Why You’ll Love These Cookies
These pistachio and coconut cookies are a step up from your everyday chocolate chip. They’re nutty, rich, and just the right amount of sweet, with the dark chocolate adding that irresistible indulgence. Whether you’re baking for friends, family, or simply yourself, they’re guaranteed to disappear fast.
One bite and you’ll see why pistachio, coconut, and chocolate make such a dreamy trio.
Pistachio and Coconut Cookie
Ingredients
- 100 g light brown soft sugar (can be dark brown)
- 50 g white granulated sugar (or caster sugar)
- 1 egg
- 75 g coconut oil
- 1/2 tsp baking soda
- 190 g plain flour
- 7 tsp pistachio paste (heaped teaspoons)
- 8 squares dark chocolate (roughly chopped)
- Handfull pistachio nuts (roughly chopped)
- pinch of salt
Instructions
- Take a piece of baking paper and place 6 portions of pistachio paste on the baking paper. Each dollop should be heaped teaspoon, leave enough space between them and place them into a freezer, until fully frozen. You can do that night before or morning on the day you're planning baking them.
- Pre-heat your oven to 165ºC/329ºF and line up your baking tray with greaseproof paper. In a bowl, mix egg and sugars until pale in colour and fluffy. Add melted coconut oil (cooled) and whisk together until combined. Add flour, baking soda, pinch of salt and fold it in with spatula until everything combined. It is important to not over mix as you would end up with "cakey" cookie.
- Take your frozen pistachio paste dollops and wrap each into a scoop of your cookie dough. Shape into little ball, roll the top in roughly chopped pistachios and place few pieces of chocolate on the top. Bake in pre-heated oven for about 12-14 mins. Leave the cookies to cool completely on the tray before removing from the tray or eating. They will be very soft after baking and will fall apart if you will want to move them too early.
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