Coconut, Lime and Pistachio Cookies Recipe

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 4 teaspoons lime juice
  • 1-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pistachios, chopped
  • 1 cup dried cranberries
  • 1 large egg white, room temperature
  • 1 cup sweetened shredded coconut
  • 1-1/2 teaspoons grated lime zest

Directions

  • Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.


Test Kitchen tips

  • If the coconut shreds are too long, chop them up before mixing them with the egg white. This will ensure that the whole cookie is covered with coconut.
  • Nutrition Facts

    1 cookie: 82 calories, 4g fat (1g saturated fat), 5mg cholesterol, 59mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

    Originally published as Coconut Lime Cranberry Pistachio Cookies in Taste of Home December 2018


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    Post Author: MNS Master

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