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Tuesday, June 11, 2013

Pistachio Coconut Cookie

Call this a kitchen sink recipe if you will but this is serious snack for the coconut fan. It reminds me of the ‘coconut pellet’ cookie that the kopi uncle used to sell out of his huge glass jar. This is close to it because I still cough when the desiccated coconut bits get into the wrong place in my throat.

Ingredients for pulsing :
5 almond roca fingers, chopped finely
1 cup dessicated coconut
1 cup pistachios, minced finely
1/4 tsp sea salt, ground
100g flour

Ingredients for whisking :
90g butter, softened
90g sugar
¼ tsp rose water

Method :
Preheat oven to 180C, with elevated rack in the middle. Prepare a lined baking tray.

Bake at 180C for 10-12 minutes, until cookies are tanned.


  1. This sounds like a yummy cookie!

  2. I wonder whether this works without the coconut.

    1. Perhaps you need a substitute or increase the nuts portion to maintain the consistency of the batter? Let me know how you did it.