Chocolate Pistachio Coconut Cookies

Recipe courtesy Mallory Fay

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INGREDIENTS
2 + ¼ cup of all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, tightly packed
1 box (3.4 ounce) pistachio pudding (not the sugar free version)
2 eggs
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chocolate chips
½ cup pistachios, shelled and roughly chopped

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INSTRUCTIONS

Preheat oven to 350F.

Line a cookie sheet with parchment paper. In a medium bowl, whisk together flour, baking soda and salt and set aside. In a large mixing bowl, cream together butter and brown sugar. Beat in pistachio pudding mix, eggs and vanilla. Mix until combined. With mixer on low, slowly add dry ingredients and mix until combined. Fold in coconut, chocolate chips and chopped pistachios. Drop tablespoon servings of dough onto prepared baking sheet and bake for 8-10 minutes. Remove from oven and let cool for about 5 minutes before transferring to a wire rack.

Makes approximately 3 dozen cookies

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