Zutaten für Pistachio Coconut Cookies
- White Cake Mix
- Instant Pistachio Pudding Mix
- Oil
- Water
- 2 large eggs
- Walnuts
- 1 cup shredded sweetened coconut
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Zubereitung von Pistachio Coconut Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut, pistachios, and chocolate chips.
- Drop rounded teaspoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
232g
Fat
53g
Carbs
28g
