Pistachio and Coconut Cookie
Servings 6
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.