Spring colors are my favorite! Cotton candy pink, apricot, lavender, and mint green. All the colors that belong in my nail polish collection. They’re such pretty colors I almost want to eat the stuff.
I think I’ll just have one of these cookies instead!
These chocolate chip cookies with bits of green pistachios and pink (beet-dyed) coconut are basically a celebration of those spring colors. And not only that but these cookies are 100% edible — unlike nail polish.
The recipe I adapted to make these cookies uses solely brown sugar which yields a soft and chewy cookie. I just added in some coconut and a few handfuls of salty pistachios for a bit of a contrast. There’s also a little bit of rum (flavor) added into these cookies which compliments the coconut to perfection… because who doesn’t like those two flavors together?
Hello spring colors!
Pistachio Coconut Rum Cookies
|Yields||about 22 cookies|
- 3/4 sticks unsalted butter (browned or softened)
- 1 cup brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/8 teaspoon butter rum flavor oil (or about 1/2 - 1 teaspoon rum extract)
- 1 egg
- 1 Cup (plus 1 Tablespoon) all-purpose flour
- 1 teaspoon baking powder
- 1/4 - 1/2 teaspoon salt (I just added a pinch or two because of the pistachios)
- 1/2 cup semisweet chocolate chips
- 1/4 cup dried unsweetened coconut (plus more for topping)
- 2-4 tablespoons finely chopped pistachios (you could use half to mix in and half to top the cookies)
Recipe adapted from: La Manana
Note: I usually add an additional 1-2 tablespoons of flour per 1 Cup to cookie recipes because I live in a high altitude area. If that's not your case then omit the extra tablespoon of flour.
Note: To dye coconut, pulse coconut in a food processor with a little bit of shredded beets and add a little more until desired color is achieved. Red food color dye could also be used.
|Stir browned butter with brown sugar, add vanilla, and rum flavor. Whisk in the egg. In a separate bowl sift flour, baking powder, and salt. Gradually add flour mixture to previous mixture and stir until combined. Now stir in coconut, chocolate chips, and half the pistachios. If dough is too dry add 1/2 tablespoons of milk at a time until it's the right consistency. It should be thick, however, so 1/2 a tablespoon of milk (or none) should be sufficient. Shape into 1 ounce balls or 2 tablespoonfuls and chill on a cookie sheet in the refrigerator for about 30 minutes.|
|Preheat oven to 350F. Flatten cookies down and top with extra coconut and pistachios. Bake cookies for about 10 minutes or until slightly browned around the edges. Cool on sheets for 5 minutes before transferring to wire racks to cool.|