Recipe: Coconut Pistachio Cookie

Home Cooking Recipe: Coconut Pistachio Cookie

Notes:

Love the coconut flavor and love this cookie.

Ingredients:

Steps:

  1. Home Cooking Recipe: Butter is slightly white

    Butter is slightly white

  2. Home Cooking Recipe: Add the fine sugar in several portions and mix it with an electric eggbeater.

    Add the fine sugar in several portions and mix it with an electric eggbeater.

  3. Home Cooking Recipe: Add the egg liquid in several portions, and use the electric eggbeater to add the next time after each time.

    Add the egg liquid in several portions, and use the electric eggbeater to add the next time after each time.

  4. Home Cooking Recipe: Add the flour after the plug, mix well, do not stir too much, so as not to stir the flour

    Add the flour after the plug, mix well, do not stir too much, so as not to stir the flour

  5. Home Cooking Recipe: Add pistachio and shredded coconut and mix well

    Add pistachio and shredded coconut and mix well

  6. Home Cooking Recipe: Wrap the dough in plastic wrap and put it in the refrigerator for 20 minutes. Take it out and wrap it in a cylindrical shape. Cover the outer layer with shredded coconut and put it in the refrigerator for 10 minutes.

    Wrap the dough in plastic wrap and put it in the refrigerator for 20 minutes. Take it out and wrap it in a cylindrical shape. Cover the outer layer with shredded coconut and put it in the refrigerator for 10 minutes.

  7. Remove and cut into 9mm thick slices and bake in the oven for 160-15 minutes.

Tips:

Winter butter is easy to solidify. Add 10g of butter to make the dough have humidity. Otherwise, copy the biscuits and dry them. Dried fruits can be replaced with cashews.


Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella beef braised pork watermelon huanren cookies red dates