Coconut, Lime and Pistachio Cookies

Total Time:Prep: 30 min. Bake: 10 min./batch

Recipe by Barbara Crusan, Pass Christian, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 28, 2023

Perfect for freezing, these cookies look like Christmas but taste like summer. —Barbara Crusan, Pass Christian, Mississippi


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.
    • TEST KITCHEN APPROVED

    Coconut, Lime and Pistachio Cookies

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    Yield:about 5-1/2 dozen
    Prep:30 min
    Cook:10 min
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    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
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    Directions

    1. 1
      Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. 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.
    2. 2
      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 edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

    Nutrition Facts

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